METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Raclette-Stuffed Pork Tenderloin with Maple Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-porc-farci-fromage-raclette-sauce-erable-4210.jpg
PT20M
PT30M
PT50M
Preheat oven to 375°F /190°C.Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string.In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.
4
Féd. producteurs de lait du Québec
4
10
5
3
1-1/3 lb (650 g) pork tenderloin
1/3 lb (150 g) canadian raclette, diced or shredded
1/2 cup (125 mL) bread, crumbs only, diced
1 Tbsp. (15 mL) fresh herbs (thyme, rosemary, chopped
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
1 shallot, chopped
1 Tbsp. (15 mL) flour
1/2 cup (125 mL) white wine
1 cup (250 mL) veal or beef broth
3 to 4 Tbsp. (45 to 60 mL) maple syrup
salt and freshly ground pepper to taste
Raclette-Stuffed Pork Tenderloin with Maple Sauce
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
1-1/3 lb
(650 g)pork tenderloin
-
1/3 lb
(150 g)canadian raclette, diced or shredded
-
1/2 cup
(125 mL)bread, crumbs only, diced
-
1 Tbsp.
(15 mL)fresh herbs (thyme, rosemary, chopped
-
1 Tbsp.
(15 mL)olive oil
-
1 Tbsp.
(15 mL)butter
-
1
shallot, chopped
-
1 Tbsp.
(15 mL)flour
-
1/2 cup
(125 mL)white wine
-
1 cup
(250 mL)veal or beef broth
-
3 to 4 Tbsp.
(45 to 60 mL)maple syrup
-
salt and freshly ground pepper to taste
Preparation
Preheat oven to 375°F /190°C.
Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string.
In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.
In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
