Roast Pork Tenderloin stuffed with chanterelles, apples, and hazelnuts; fresh thyme and red wine jus

Ingredients:

• 2 pork tenderloins
• 1 cup chanterelle mushrooms
• 1 cup Delicious apples, diced
• 50 g hazelnuts, roasted and crushed
• Ground cinnamon and nutmeg
• 50 g sugar
• Salt and pepper
• Butter
  

Sauce:

• 2 cups store-bought meat demi-glaze
• 3 sprigs of fresh thyme
• 100 ml red wine
  

Method:

Trim and cut open the pork tenderloins lengthwise with a fine long knife, so as to create a long, thin opening. Insert the autumnal stuffing of chanterelles, apples, and hazelnuts.
Sauté the yellow apples in butter with a pinch of cinnamon and nutmeg, then add the sugar to obtain a light caramel to coat the apples. Cook for a few minutes over low heat to obtain very soft caramelized apples.

Sauté whole chanterelles in butter, season lightly with salt and pepper. To ensure that the chanterelles stay somewhat firm, don't overcook them. Next, combine the chanterelles with the apples, and the previously roasted and crushed hazelnuts. Cool the stuffing in the refrigerator for a few minutes to make it easier to stuff the pork tenderloins.

Delicately stuff the tenderloins with the chilled stuffing, making sure to press the stuffing inwards with your fingers. Make sure not to apply too much pressure, so as not to tear the meat.
Quickly fry the tenderloins in butter, and season with salt and pepper. Cook in a 400º oven for about 10 to 12 minutes.

For the sauce, use the same pan and the pan drippings from the pork. Add the whole fresh thyme and the red wine. Reduce to half over high heat. Finally, add the demi-glaze and reduce to half once again over high heat. Careful not to reduce too much, make sure the jus stays clear. Season to taste.

Final presentation
Cut the tenderloins into 1 cm slices; the stuffing should hold well in the centre. Place the tenderloin slices in the middle of your plate, accompanied by fresh vegetables and your choice of rice or potatoes. Make sure the stuffing shows to enhance the presentation. Generously drizzle your sauce around the meat.

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Last update: Thursday, May 17, 2012

© 1997- 2012 Manoir du Lac Delage

40, avenue du Lac, Lac Delage (Québec), G3C 5C4
Phone: 418 848-2551 , Toll free: 1-888 202-3242 , Fax: 418 848-6945
E-mail: info@lacdelage.com

Manoir du Lac Delage
40, avenue du Lac
Lac Delage (Québec)
G3C 5C4

Printed on: Thursday, May 17, 2012

Phone: 418 848-2551
Fax: 418 848-6945
Toll free: 1-888 202-3242
E-mail: info@lacdelage.com
Website: http://www.lacdelage.com/