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A new pork tenderloin recipe is always a winner. It’s marinated in Trois-Pistoles and stuffed with cheese, mushrooms and spinach to warm up winter Sundays.


Main dishes



  • 5 quarts chicken stock
  • ½ bottle red wine
  • 4 cups roughly chopped carrots, onions and celery
  • Chicken and pork bones
  • 2 tsp coriander
  • 1 tbsp dried thyme
  • 1 tbsp granulated garlic
  • 2 tsp black pepper
  • 22 oz bottle Trois Pistoles beer
  • 1 tbsp cornstarch


  • 2 medium pork tenderloins
  • 2 slices bacon, chopped
  • 5 tbsp butter
  • 1 cup onion, diced
  • 3-4 cloves garlic , finely chopped
  • 2 cups mushrooms, diced (I like cremini, but use what you like)
  • 1 tbsp chopped fresh thyme
  • 2 cups chopped fresh spinach
  • Salt and pepper to taste
  • ½ cup fine bread crumbs
  • 1 6 oz package of Brie cheese, rind removed
  • Butcher’s twine, toothpicks
  • 2 tbsp olive oil



  1. Put all ingredients except beer and cornstarch in large pot (wide pots reduce faster).
  2. Bring to a boil, keep at a medium boil and reduce by half.
  3. Strain to remove solids.
  4. Add beer and bring back to a boil and reduce again by 2/3.
  5. Taste, and add salt and pepper if needed.
  6. Make a slurry with cornstarch and water, and to thicken.


  1. Cook bacon, then remove, leaving remaining fat in pan. Add the butter.
  2. Saute onion and garlic until onion is slightly soft.
  3. Add mushrooms and thyme, and cook until mushrooms are soft, then add spinach and stir until wilted.
  4. Return bacon to pan.
  5. Salt and pepper to taste.
  6. Add just enough breadcrumbs to absorb some moisture, but not all.
  7. Turn off heat and let cool.
  8. Cut tenderloins lengthwise to “unroll”.
  9. There are plenty of U-tube videos to help if you have not done this before.
  10. Pound meat slightly to even thickness.
  11. Divide the filling between the two pieces of meat in an even layer, leaving a 1” border all around.
  12. Put dots of the brie all around on top of the filling.
  13. Roll up lengthwise, tie with butcher twine, and tuck ends and close with toothpicks.
  14. Sear pork on all sides with the olive oil, then transfer to a preheated 375 ⁰F oven and cook until internal temperature reaches 145 ⁰F.
  15. Let rest for 10 minutes, remove twine and toothpicks.
  16. Slice, top liberally with sauce, and enjoy! I recommend serving with herb garlic mashed potatoes, and a vegetable.


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