Pork Tenderloin Stuffed with Black Pepper Cream Ballottine, Brie and Raisins
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- Preparation time: 10 minutes
- Cooking time: 15-20 minutes
- Servings: 2
||package of Tour Eiffel Ballottine with Black Pepper Cream (150 g)
||raisins (¼ cup)
||trimmed pork tenderloin (570 g)
||brie cheese cut into pieces
||olive oil (3 tbsp)
||chicken stock (2 cups)
||lengths of butcher’s twine
- Preheat oven to 200 °C (400 °F).
- In a bowl combine raisins and Ballottine. Set aside.
- With a sharp knife, butterfly the pork tenderloin by cutting lengthwise (be careful not to cut all the way through); open up the tenderloin and cover with plastic wrap. Flatten with a meat mallet or rolling pin to a thickness of 1 to 1.5 cm (¼’’ to ½’’). Spread the Ballottine-raisin mixture over the flattened meat. Add brie pieces. Roll the meat and tie with twine.
- Heat oil in a pan over medium heat. Season meat with a little salt and pepper and brown on both sides. Place the meat on a cookie sheet lined with parchment paper. Bake in oven for 15 to 20 minutes.
- Put the pan back on the burner and deglaze with chicken stock. Add a sprig of rosemary and some raisins, then reduce until thickened.
- Serve the pork tenderloin with your favourite salad and seasonal vegetables.
Note: Try it with our other varieties of Tour Eiffel Ballottine (150 g): Herbs à la Provençale or Armagnac and Laurel.