
Ingredients :
Sauce :
Corn meal :
Preparation for the pork loin :
Trim pork loin of all fat and silver skin cut in half lengthwise. Cut open each piece, stuff with the spinach and goat cheese. Roll tightly and tie with butcher cord. Roll in the cracked peppercorns and coffee beans and pan-fry in hot oil each side for 3 or 4 minutes. Bake in oven at 350 F for another 10 minutes. Take out of oven and leave in a warm place.
Preparation for the sauce :
Reduce the coffee and sugar into a light caramel. Sauté the french shallots in the same pan as the pork. Ass the Port wine and red wine and reduce. Add the veal sauce and cook. Strain and season to taste.
Preparation for the Polenta :
Add corn meal with salted hot water and oil and mix, simmer on stove until tender. Add gorgonzola cheese and stir. Put in a greased cake pan and let cool. Cut with a rond cookie cutter.
Cut pork in pieces, pan-fry polenta and put in the middle of the plate. Decorate the pork pieces around and on the polenta. Add your favorite vegetables and sauce. Finish with a fresh herb.
Bon appétit!
Nous sommes des fans finis de la place. Depuis 3 ans, nous y allons chaque hiver en mars et chaque été en août [...]
Bordered by a calm lake and surrounded by mountains, the Manoir du Lac Delage combines nature's goodness with gastronomical pleasures. In our spa, abandon yourself to our cares that come from european know-how, they will help you re-energize body and soul. Great romance, sporting getaways, the Manoir allows yourself to re-energize yourself in a natural decor.
Volley-ball, horseshoes, basketball, shuffleboard, croquet, petanque, mini golf, tennis, canoe, kayak, tandem bicycle, indoor and outdoor heated pools, archery, other on-site activities, hiking tours with compass, outdoor challenges and much more!!
Last update: Friday, July 30, 2010
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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