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Pork tenderlion stuffed with walnuts, date and blue cheese
Pork tenderlion stuffed with walnuts, date and blue cheese

Pork tenderlion stuffed with walnuts, date and blue cheese

Preparation 15 min
Cooking time 55 min
Servings 6


  • 250 ml (1 cup) dates, pitted, coarsely chopped
  • 250 ml (1 cup) orange juice
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 2 pork tenderloins, about 500 g (1 lb) each
  • Salt and freshly ground black pepper
  • 160 ml (2/3 cup) walnuts, coarsely chopped
  • 160 ml (2/3 cup) green onion, finely chopped
  • 160 ml (2/3 cup) blue cheese, crumbled
  • Butcher string or toothpicks


  1. In a saucepan, heat the dates and orange juice over medium-low heat for about 10 minutes, stirring occasionally (do not boil).
  2. Remove from the heat and let swell for about 15 minutes, stirring a couple of times.
  3. Preheat the oven to 190°C (375°F).
  4. In a skillet, heat the oil and butter over medium-high heat.
  5. Season the pork tenderloins with salt and pepper.
  6. Brown on all sides.
  7. Remove from the heat and set aside.
  8. Drain the dates.
  9. Place the dates, walnuts, green onion and blue cheese in a bowl.
  10. Stir and set aside.
  11. Cut the pork tenderloins open lengthwise without cutting all the way through (butterfly). Place each tenderloin between two sheets of plastic wrap.
  12. Flatten the tenderloins with a meat tenderizer or a rolling pin.
  13. Stuff the tenderloins with the date mixture. Close the tenderloins with the butcher string or toothpicks, and place them on a baking sheet. Cook in the oven for about 25 minutes for medium doneness.
  14. Remove from the oven and cover the meat with aluminum foil.
  15. Let rest for about 10 minutes.
  16. Cut the meat into medallions and place on serving plates.
  17. Serve immediately with a green vegetable and hash browns.
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