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Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Filet-porc-brie-epinards-canneberges-vin-blanc-6047.jpg
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Preheat the oven to 350°F (180°C).Sear the stuffed pork tenderloin over medium heat in the olive oil.Bake in the oven about 25 minutes.Remove from the oven, cover with aluminum paper and allow to rest 10 minutes.SauceGently cook the shallots in the olive oil.When they are translucent, add the wine and reduce a little.Add the demi-glace sauce, tomato paste and peppers.Let simmer a few minutes.Remove from the heat, add the basil and a few drops of balsamic vinegar.Nap the sliced pork tenderloin with the sauce.
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675 g pork tenderloin stuffed with brie, spinach, cranberries
2 Tbsp. (30 mL) extra-virgin olive oil
2 Tbsp. (30 mL) shallots, finely minced
2 Tbsp. (30 mL) extra-virgin olive oil
1/2 cup (125 mL) dry white wine
10 oz (284 mL) demi-glace sauce
1/2 tsp. (2 mL) tomato paste
2 roasted red bell peppers, diced
1/2 bunch of basil, chopped
balsamic vinegar to taste
Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce
-
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Gluten-free
4
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME
Ingredients
-
675 g
pork tenderloin stuffed with brie, spinach, cranberries
-
2 Tbsp.
(30 mL)extra-virgin olive oil
-
2 Tbsp.
(30 mL)shallots, finely minced
-
2 Tbsp.
(30 mL)extra-virgin olive oil
-
1/2 cup
(125 mL)dry white wine
-
10 oz
(284 mL)demi-glace sauce
-
1/2 tsp.
(2 mL)tomato paste
-
2
roasted red bell peppers, diced
-
1/2
bunch of basil, chopped
-
balsamic vinegar to taste
Preparation
Preheat the oven to 350°F (180°C).
Sear the stuffed pork tenderloin over medium heat in the olive oil.
Bake in the oven about 25 minutes.
Remove from the oven, cover with aluminum paper and allow to rest 10 minutes.
Sauce
Gently cook the shallots in the olive oil.
When they are translucent, add the wine and reduce a little.
Add the demi-glace sauce, tomato paste and peppers.
Let simmer a few minutes.
Remove from the heat, add the basil and a few drops of balsamic vinegar.
Nap the sliced pork tenderloin with the sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
