Brie-, pear- and walnut-stuffed pork tenderloin
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  • Easy to do
  • For the barbecue
préparation
10minutes
cuisson
20minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
20minutes
servings
4-6
type of dish
Main course
Brie-, pear- and walnut-stuffed pork tenderloin
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
préparation
10minutes
cuisson
20minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
20minutes
servings
4-6
type of dish
Main course
ingredient
  • 1 pork tenderloin about 450 g
  • 2 shallot(s) , finely chopped
  • 30 ml olive oil
  • 1 pear , cut into thin strips
  • 125 ml walnut(s) , chopped
  • 5 ml of thyme , finely chopped
  • 45 ml honey
  • 150 g brie cheese , sliced
  • string
  • 1 pork tenderloin about 450 g
  • 2 shallot(s) , finely chopped
  • 30 ml olive oil
  • 1 pear , cut into thin strips
  • 125 ml walnut(s) , chopped
  • 5 ml of thyme , finely chopped
  • 45 ml honey
  • 150 g brie cheese , sliced
  • string
prep time
  1. Preheat barbecue to medium-high.
  2. Slice the pork tenderloin in half lengthwise without cutting completely through. Open it like a book and set aside.
  3. Fry shallots in a skillet for about 3 to 4 minutes or until lightly browned. Add the pear, walnuts, thyme, and honey, and fry 2 to 3 minutes.
  4. Spread the pear-walnut mixture onto pork tenderloin and top with slices of brie.
  5. Close the pork tenderloin and tie with string to hold it in place.
  6. Oil barbecue rack and then place the pork tenderloin on it. Grill on all sides except the cut side for 2 minutes. Place pork filet with cut side facing up and continue grilling for 12 to 15 minutes or until meat is pink inside and internal temperature has reached 70°C (158°F).
  7. Cut into thick slices and serve with grilled portobello mushrooms and baby potatoes