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.
You may change the apricots to dry cranberries or even mix the apricots with the cranberries.
I recommend serving this dish with an oyster mushroom sauce. That sauce goes so well with the stuffed pork tenderloin.
Ingredients:
- 200 ml chopped oyster mushrooms
- 50 ml Port wine
- 250 ml ground pork
- 250 ml dried apricots
- 250 ml walnuts
- 5 ml onion salt (or less if you use regular salt)
- Black pepper from the mill
- 2 ml sage (optional)
- 2 pork tenderloin
Method:
- Marinate the mushrooms in the Port wine for about 20 minutes
- Chop apricots in the food processor
- Chop walnuts in the food processor
- Mix all the ingredients together with exception of the tenderloins
- Cut the pork tenderloins lengthwise making a pocket to stuff them
- Stuff the tenderloins with the apricot mixture
- Using butcher rope, close the opening by tying the tenderloin every 5 cm
- Place the tenderloins in a baking dish
- Preheat oven to 3250F and cook for about 40 minutes
- Cover dish with aluminium paper and let rest for about 5 minutes before cutting and serving
