Pork Tenderloin Stuffed with Black Pepper Cream Ballottine, Brie and Raisins

Pork Tenderloin Stuffed with Black Pepper Cream Ballottine, Brie and Raisins
  • Preparation time: 10 minutes
  • Cooking time: 15-20 minutes
  • Servings: 2
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1 package of Tour Eiffel Ballottine with Black Pepper Cream (150 g)
60 g raisins (¼ cup)
1 trimmed pork tenderloin (570 g)
65 g brie cheese cut into pieces
45 ml olive oil (3 tbsp)
500 ml chicken stock (2 cups)
2 sprigs rosemary
5 lengths of butcher’s twine


  1. Preheat oven to 200 °C (400 °F).
  2. In a bowl combine raisins and Ballottine. Set aside.
  3. 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.
  4. 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.
  5. Put the pan back on the burner and deglaze with chicken stock. Add a sprig of rosemary and some raisins, then reduce until thickened.
  6. 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.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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