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Pork tenderloin stuffed with pear, goat cheese and pecans
Pork tenderloin stuffed with pear, goat cheese and pecans

Recipe presented by Émilie Gaillet

Pork tenderloin stuffed with pear, goat cheese and pecans

Preparation 20 min
Cooking time 30 min
Servings 4 to 6


Pork tenderloin:

  • 150 g (1 log) fresh goat cheese
  • 1 pear, peeled and diced
  • 60 ml (1/4 cup) chopped pecans (or nuts of your choice)
  • 3 sprigs fresh thyme, leaves removed
  • 1 pork tenderloin
  • Butcher's twine
  • 15 ml (1 tbsp.) flour
  • 30 ml (1 tbsp.) butter
  • Salt and freshly ground pepper


  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) flour
  • 284 ml (1 can) chicken broth concentrate
  • 284 ml (1 can) beef broth concentrate


Pork tenderloin:

  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, combine fresh goat cheese, diced pears, chopped pecans and thyme.
  3. Season generously with pepper.
  4. Set aside.
  5. On a cutting board, cut the pork tenderloin lengthwise without cutting through the flesh completely.
  6. Open the tenderloin like a book.
  7. Spread the goat cheese mixture along its length.
  8. Close.
  9. Tie.
  10. Flour the tenderloin.
  11. In an ovenproof skillet, melt the butter.
  12. Sear pork in butter for 2 minutes on each side.
  13. Season with salt and pepper.
  14. Be careful not to loosen the stuffing.
  15. Cook in oven for 20 minutes.
  16. When the pork is done, remove twine.
  17. Slice.


  1. In a saucepan, melt butter.
  2. Add flour.
  3. Whisk for a few minutes.
  4. Pour in the broths.
  5. Continue to stir until the sauce becomes smooth.
  6. Season generously with pepper.
  7. Serve with pork.
Availability in stores