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View more "Main Dishes" recipes Blue Cheese Stuffed Pork Tenderloin with Maple Sauce Recipe

Blue Cheese Stuffed Pork Tenderloin with Maple Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/blue-cheese-stuffed-pork-tenderloin-with-maple-sauce?source=calendar
Blue Cheese Stuffed Pork Tenderloin with Maple Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Yields 4 servings
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 15 mins
  • Yields 4 servings

Did you know?

When you buy Canadian cheese you’re supporting dairy farmers, cheesemakers and the local economy.

Explore the world of Canadian cheese in our Canadian Cheese Repertoire


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

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.

Tips

Try this recipe with Canadian Vacherin des Bois Francs or Canadian Raclette de Fritz cheese

79 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

When you buy Canadian cheese you’re supporting dairy farmers, cheesemakers and the local economy.

Explore the world of Canadian cheese in our Canadian Cheese Repertoire

Did you know?

When you buy Canadian cheese you’re supporting dairy farmers, cheesemakers and the local economy.

Explore the world of Canadian cheese in our Canadian Cheese Repertoire

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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