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	<title>Pork Tenderloin &#8211; Let&#039;s Cook Together</title>
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	<title>Pork Tenderloin &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Stuffed Pork Tenderloin</title>
		<link>https://www.denismartel.ca/fr/2010/04/stuffed-pork-tenderloin/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/stuffed-pork-tenderloin/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 14:03:42 +0000</pubDate>
				<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Ground Pork]]></category>
		<category><![CDATA[Oyster Mushrooms]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[Port]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=88</guid>

					<description><![CDATA[My sister helped me discover stuffed pork tenderloin sold at Les Halles in Quebec City. I really enjoyed it and thought that I could do...]]></description>
										<content:encoded><![CDATA[<blockquote><p>My sister helped me discover stuffed pork tenderloin sold at Les Halles in Quebec City. I really enjoyed it and thought that I could do something similar. This recipe was my third attempt to match what I had tasted in Quebec. I think it is very close to the original.</p>
<p>You may change the apricots to dry cranberries or even mix the apricots with the cranberries.</p>
<p>I recommend serving this dish with an oyster mushroom sauce. That sauce goes so well with the stuffed pork tenderloin.</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>200 ml chopped oyster mushrooms</li>
<li>50 ml Port wine</li>
<li>250 ml ground pork</li>
<li>250 ml dried apricots</li>
<li>250 ml walnuts</li>
<li>5 ml onion salt (or less if you use regular salt)</li>
<li>Black pepper from the mill</li>
<li>2 ml sage (optional)</li>
<li>2 pork tenderloin</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Marinate the mushrooms in the Port wine for about 20 minutes</li>
<li>Chop apricots in the food processor</li>
<li>Chop walnuts in the food processor</li>
<li>Mix all the ingredients together with exception of the tenderloins</li>
<li>Cut the pork tenderloins lengthwise making a pocket to stuff them</li>
<li>Stuff the tenderloins with the apricot mixture</li>
<li>Using butcher rope, close the opening by tying the tenderloin every 5 cm</li>
<li>Place the tenderloins in a baking dish</li>
<li>Preheat oven to 325<sup>0</sup>F and cook for about 40 minutes</li>
<li>Cover dish with aluminium paper and let rest for about 5 minutes before cutting and serving</li>
</ul>
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		<item>
		<title>Pork Tenderloin with Marsala Sauce</title>
		<link>https://www.denismartel.ca/fr/2010/04/pork-tenderloin-with-marsala-sauce/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/pork-tenderloin-with-marsala-sauce/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 13:58:54 +0000</pubDate>
				<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Blue Cheese]]></category>
		<category><![CDATA[Marsala wine]]></category>
		<category><![CDATA[Pork Tenderloin]]></category>
		<category><![CDATA[Worchestershire]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=85</guid>

					<description><![CDATA[Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it....]]></description>
										<content:encoded><![CDATA[<blockquote><p>Do not be afraid to try this recipe even if you do not like blue cheese. I assure you that you won’t even taste it. It only gives a delicate flavour to the sauce.</p>
<p>This is not for those who are watching their weight!</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>2 pork tenderloins, fat removed and cut in slices 2 cm thick</li>
<li>20 ml olive oil</li>
<li>Flour</li>
<li>75 to 100 ml Marsala wine</li>
<li>200 ml cream</li>
<li>100 ml beef base soup</li>
<li>5 ml Worcestershire sauce</li>
<li>250 gr blue cheese, cut in small pieces (1 cm)</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Heat oil in a large frying pan</li>
<li>Roll each tenderloin in flour</li>
<li>Cook the tenderloin until they are pink inside</li>
<li>Remove tenderloin from the pan and keep warm</li>
<li>Deglaze the pan with the wine and reduce by half</li>
<li>Add cream, soup base and Worcestershire sauce</li>
<li>Bring to a boil and then remove from heat</li>
<li>Add cheese (broken in pieces) and blend in the sauce</li>
<li>Cook at slow heat until cheese has melted</li>
<li>Return pork tenderloin for about one minute and then serve</li>
</ul>
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