Filet de porc farci au fromage, aux poires et aux noix de Grenoble
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  • Comfort food
  • Easy to do
  • Ingredients under 6
préparation
20minutes
cuisson
22minutes
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
22minutes
servings
4-6
type of dish
Main course
Filet de porc farci au fromage, aux poires et aux noix de Grenoble
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  • Comfort food
  • Easy to do
  • Ingredients under 6
préparation
20minutes
cuisson
22minutes
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
22minutes
servings
4-6
type of dish
Main course
ingredient
  • Stuffing
  • 90 g cheddar (old), cubed
  • 80 ml walnut(s) . coarsely chopped
  • 125 ml maple syrup
  • 5-6 grape tomatoes , quartered (optional)
  • 2 pears , diced
  • 2 green onion(s) , chopped
  • 5 ml of ground nutmeg
  • Meat
  • string (butcher’s twine)
  • 2 pork tenderloin , about 450 g (1 lb.) each
  • 30 ml butter
  • Stuffing
  • 90 g cheddar (old), cubed
  • 80 ml walnut(s) . coarsely chopped
  • 125 ml maple syrup
  • 5-6 grape tomatoes , quartered (optional)
  • 2 pears , diced
  • 2 green onion(s) , chopped
  • 5 ml of ground nutmeg
  • Meat
  • string (butcher’s twine)
  • 2 pork tenderloin , about 450 g (1 lb.) each
  • 30 ml butter
prep time
  1. Combine all stuffing ingredients in a large bowl.
  2. Butterfly pork tenderloin lengthwise and stuff with pear mixture.
  3. Close and tie with butcher's twine or large toothpicks.
  4. In a large ovenproof skillet, brown tenderloins in butter over medium-high heat for about 2 or 3 minutes per side. Then bake uncovered at 160°C (325°F) for 20 to 25 minutes.
  5. Remove from oven and cover with aluminum foil. Let stand about 10 minutes before serving. Serve with assorted vegetables and rice pilaf.