Pork tenderloin with goat cheese and apple breading, Quebec cider sauce

Preparation

1. Trim pork tenderloin. Trim ends and reserve for stuffing. Open tenderloin lengthwise (as if making a cutlet).
2. Bring the cider to the boil and reduce by three-quarters.
3. Using a food processor, prepare the stuffing with the tenderloin tips, egg, goat cheese, salt, pepper and 30 ml (2 tbsp.) of the reduced cider.
4. Grate the apples and dry them in the oven over low heat, without browning, then blend them in a blender to make a flour.
5. Blanch spinach leaves in boiling water for a few seconds.
6. Spread a thin layer of stuffing over the inside of the tenderloin, top with the spinach leaves and roll up to form a sausage.
7. Place fillet on hot barbecue grill. Close the lid and cook for 12 to 15 minutes. (Or brown tenderloin in butter in a skillet and finish cooking in the oven for about 15 minutes, or until internal temperature reaches 70°C (160°F).
8. Remove from heat and cover with aluminum foil. Let fillet rest for 10 minutes before rolling in apple flour.
9. Slice into rounds and serve on a warm plate with a drizzle of sauce. Accompany with potato and pear gratin, snow peas, carrot and fried tomato confit.

Sauce

1. Sweat shallots in butter.
2. Deglaze with remaining reduced cider.
3. Add the demi-glace sauce.
4. Cook for 1 or 2 minutes, or until desired consistency.
5. Check seasoning.