Aimer faire plaisir à ceux qu'on aime

Ingredients

• 2 pork tenderloins (150 g or 5 oz per person)
• 90 ml (6 tbsp.) butter
• 1 garlic clove, chopped
• 1 shallot, finely chopped
• 375 ml (1 1/2 cups) of mushrooms, chopped
• 60 ml (1/4 cup) of fresh parsley
• 250 g (9 oz) of Le Pizy, in pieces
• 125 ml (1/2 cup) veal or chicken stock
• Thyme, salt and pepper

Preparation

In a pan, melt 30 ml (2 tbsp.) of butter on medium heat and cook garlic, shallot, mushrooms and parsley. Add salt and pepper. Remove the pan from the heat and add the Le Pizy.

Make an end-to-end slit down the centre of the tenderloins, ensuring not to cut them completely in two. Stuff the tenderloins with the cheese mixture and close them by tying them with string.

In a pan on medium heat, sear the tenderloins in 30 ml (2 tbsp.) of butter. Place in a baking dish and cook at 350°F (175°C) for about 20 minutes.

In the pan used to sear the tenderloins, add the veal or chicken stock and reduce. Incorporate 30 ml (2 tbsp.) of butter. Add thyme, salt and pepper.

Suggestion

Try this recipe with a Brie From Here or a Camembert From Here.