These pork tenderloins stuffed with Quebec apples and coated with hazelnuts offer a delicious blend of textures and flavors. The tenderness of the pork blends perfectly with the fruity sweetness of the apples, while the crunchy hazelnut coating adds a rustic yet refined touch.
The stuffing, made with lightly sautéed local apples, is delicately seasoned to enhance the pork's flavors without masking them. Once sliced, the tenderloins reveal a melting, fragrant center, perfect for a festive meal, a special occasion or simply to elevate a weeknight supper.
Served with a light sauce, mashed potatoes or seasonal vegetables, this recipe makes it possible to cook Quebec apples in a savory and elegant way. A dish that combines the finesse of local produce with an accessible preparation for cooks of all levels.
Ingredients
- 2 pork tenderloins
Chapelure
- 150 g blanched hazelnuts
- 2 g ground aniseed
- 1 Cortland apple
Farce
- 50 g shallots
- 20 g butter
- 4 Cortland apples
- 50 ml apple brandy
- 4 g fresh ginger
- 40 g Le mamirolle cheese
Sauce
- 85 ml honey
- 50 ml apple cider vinegar
- 50 ml Michel Jodoin apple liqueur
- 50 ml Michel Jodoin Apple Brandy
- 1/2 star anise
- 25 ml veal glaze
- 100 ml veal stock
Support
- 12 Nantes carrots
- 300 g grey shallots
- 20 g butter
- 1 red cabbage
- 2 Cortland apples
- 100 g onions
- 100 g bacon
- 100 ml cider vinegar
- 100 ml white base
- 50 g isomalt
- 5 ml carrot juice
Preparation
- Using a Chinese mandolin, slice 1 apple into thin strips for coating. Place on a silpat and bake at 400°F for 10 minutes.
- Roast hazelnuts and aniseed.
- Grind the hazelnuts, aniseed and baked apples in a spice grinder to a fine powder and set aside.
- Grate 3 apples for the stuffing, then press them to extract the juice. Reserve the apples and juice.
- Sweat shallots and grated apples, deglaze with Brandy and add grated ginger, season and chill.
- Trim the pork tenderloins and keep the trimmings. Open the tenderloins on the side and flatten them between two layers of plastic wrap using a tenderizer.
- Season the inside of the meat, then spread with grated cheese and cooled stuffing, then roll the fillets in the hazelnut coating.
- Roll the fillets up tightly like sushi, then make a ballottine with 3 layers of plastic wrap and a 4th with aluminum foil. Set aside in a cool place.
- Prepare the cabbage, onions and apples. Sweat them, then deglaze with the apple liqueur. Add the white stock and cook for 20 minutes over medium heat, uncovered.
- Trim the carrots and roast in the oven.
- Remove the salt from the bacon then sauté in butter and deglaze with Brandy.
- Mince the shallots and caramelize.
- Sauté all vegetable trimmings and meat in butter, then deglaze with Brandy. Add pressed apple juice, reduce and strain.
- Bring honey to the boil, decook with cider vinegar, reduce, deglaze with apple liqueur, reduce. Add the veal glaze and half star anise, then rectify with brown stock and add the juice from the trimmings. Reduce to a fine sauce, then chinoise.
- Make carrot juice and stir into isomalt. Bake between 2 silpats to make tiles.
Tips and tricks
Equipment: Chinese plastic mandolin, Thermomix, 3 silpats, spice mill, R2 food processor and tenderizer.
Recipe created by David Giroux, student at École hôtelière des Laurentides, winner of 1st prize - Savoury recipe category at the Pommes Qualité Québec cooking competition - 2017.