Tenderloin Stuffed with Greens and Chives

Course Main Dishes
Prep. Time 15 mins
Cooking Time 25 - 30 mins
Yields 4 servings   What You Need 1 whole 12 oz (375 g) pork tenderloin
4 oz (125 g) lean ground pork
1 shallot, chopped
1 tbsp (15 ml) chopped nuts
2 tbsp (30 ml) tarragon mustard
1 tbsp (15 ml) Worcestershire sauce
1 egg
Salt
Pepper, to taste
8 iceberg lettuce or
green cabbage leaves
1 pig's stomach lining*
1 tsp (5 ml) Herbes de Provence

Sauce:
2 tbsp (28.4 g) unsalted butter
1 shallot, chopped
2 tbsp (30 ml) chopped chives
1/4 cup (50 ml) whipping cream 35 %
3 tbsp (45 ml) Pineau des Charentes**
Salt
Pepper, to taste


Instructions Split the tenderloin and shape into a square or rectangle. Mix together ground pork, shallot, nuts, mustard, Worcestershire sauce and egg. Season with salt and pepper.

Blanch lettuce or cabbage leaves in boiling salted water for about 1 minute. Cool in cold water.

Roll stuffing into a sausage shape and wrap with half the lettuce leaves. Season the tenderloin with salt and pepper and place the stuffing in its center. Close and roll. Wrap tenderloin with lettuce leaves and stomach lining. Add Herbes de Provence. Cook tenderloin on a baking sheet for 17 to 20 minutes in a 350 °F (180 °C) oven.

Melt butter in a saucepan and cook shallot for 2 to 3 minutes, until transparent. Add chives, cream and Pineau des Charentes. Let simmer for 3 minutes. Season with salt and pepper and blend in food processor. Cover bottom of serving dish with sauce. Cut tenderloin into slices and serve.


Tips *Before using the pig's stomach lining, you should soak for 30 minutes in cold water.

**You may substitute Italian Vermouth