Pork tenderloins stuffed with apples, goat cheese and spinach - Le Coup de Grâce

Pork tenderloins stuffed with apples, goat cheese and spinach

Preparation :10 min Cooking :40 min
Difficulty :easy
Servings :4

This is one of my signature dish. In my opinion, you should throw yourself at the market and prepare those pork terderloins stuffed with apples, goat cheese and spinach as soon as possible! I always serve this dish with my famous Dijon mustard and apple beer sauce. Note that I wrote 40 minutes of cooking time because of the sauce but the best is to prepare it while the pork is cooking in the oven!

Ingredients for the pork terderloins

  • 2 medium size pork terderloins, cut in butterfly ( which means to cut in half in the center the entire length of the pork tenderloin without cutting all the way through )
  • Handful baby spinach
  • 1/2 McIntosh red apple, peeled and cut in juliennes
  • 150g unripened goat cheese
  • Salt and ground pepper
  • Toothpicks ( or twine ), preferably clean

Ingredients for the Dijon mustard and apple beer sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose white flour
  • 1 1/2 cup hot milk
  • 1/2 cup Éphémère apple beer from Unibroue, lukewarm
  • 1/2 McIntosh red apple, peeled and finely chopped
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon Provences herbs
  • 1/2 teaspoon dried parsley
  • Salt and ground pepper

Preparation

  • Preheat the oven at 400°F.
  • Place the the tenderloins in a big cooking pan and spread them open. Add a good layer of spinach, spread the apples in the middle then break the goat cheese in small chunks over it all. Keep in mind that you’ll have to close them so do not over stuff them!
  • Compact the ingredients with your fingers then close them, as tight as possible, with toothpicks or twine. Fill the holes with goat cheese and season them with salt and pepper! Place in the oven, open side up, and cook for about 25 minutes. Pork is very good when lightly pink! Remove from oven then set aside for 2-3 minutes before cutting in thick slices.
  • When there is about 15 minutes left to the pork, start the sauce! In a small sauce pan at medium heat, melt the butter and add the flour. Stir well to create your roux. Cook for about 1 minute while stirring often.
  • Add the milk and wisk to break down lumps. Add the rest of the ingredients, season with salt and pepper then stir well.
  • Bring to a boil then lower heat to medium. Slowly simmer for about 10-12 minutes or until the sauce is nicely thick. Stir often. Keep warm and serve on the pork slices!
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Our wine stewards suggest

+- 15$Jackson-Triggs Niagara Reserve Sauvignon Blanc

The type of meals that we can pair with reds of whites! The herbal character of sauvignon blanc will be perfect with the spinach and it's acidity will nicely echo with the goat cheese.

+- 30$Château Yvonne La Folie 2012

The cabernet-franc from the Loire can be an excellent add-on in red for this type of meal, it has subtil notes of herbs and a nice acidity.

Miami Weisse, Hopera

With this lactone-rich dish (pork and cheese), this lactobacillac acid beer will evoke the lactic side of the dish. Its American hops will bring aromas of tropical fruits that will be paired well with the apple of the recipe. Why deprive yourself of a good beer and light meal?

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