Blue Cheese Stuffed Pork Tenderloin with Maple Sauce

Name: Blue Cheese Stuffed Pork Tenderloin with Maple Sauce
Yield: 4 servings
Ingredients: 1 1/3 lb (600 g) pork tenderloin; 5 oz (150 g) Canadian Blue Ermite cheese diced; 1/2 cup (125 mL) bread crumb only; diced; 1 tbsp (15 mL) your choice of fresh herbs chopped; 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) butter; 1 shallot chopped; 1 tbsp (15 mL) all-purpose 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

This is the Blue Cheese Stuffed Pork Tenderloin with Maple Sauce recipe.

Prep: 15 min
Cooking: 15 min

Yields 4 servings

blue cheese stuffed pork tenderloin with maple sauce

Ingredients

1 1/3 lb (600 g) pork tenderloin
5 oz (150 g) Canadian Blue Ermite cheese diced
1/2 cup (125 mL) bread crumb only, diced
1 tbsp (15 mL) your choice of fresh herbs chopped
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1 shallot chopped
1 tbsp (15 mL) all-purpose 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

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Preparation

Preheat oven to 375° F (190° C).

Make a slit the length of the pork tenderloin without cutting open completely. Combine cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture and close with either toothpicks or tie with string.

In a large skillet, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. Place the tenderloin in an ovenproof dish, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.

In the same skillet, sauté 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.