Mangez Québec

Braised pork tenderloin with cinderella purée



  • 1 small pumpkin
  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) maple syrup
  • Salt and pepper
  • 2 pork tenderloins
  • 30 ml (2 tbsp.) butter
  • 200 ml (7 oz.) red wine
  • 1 leek
  • Cooking oil
  • 30 ml (2 tbsp.) butter


Preheat oven to 190°C (375°F).

  1. Peel pumpkin and remove seeds; cook flesh in salted boiling water until soft enough to purée (mashed potato consistency) and drain. Transfer to the mixer bowl and beat into a smooth purée. Add 30 ml (approx. 2 tbsp.) butter and maple syrup. Season with salt and pepper to taste. Set aside.
  2. Trim pork tenderloins and season with salt and pepper. Melt 30 ml (approx. 2 tbsp.) butter in a skillet and brown the tenderloins on all sides. Deglaze skillet with red wine and finish cooking tenderloin by roasting in oven 7 to 8 min. or until meat is slightly pink. Meanwhile, wash leek and cut white part into julienne. Heat oil and deep fry leek until golden. Set aside on a paper towel. Thinly slice the rest of the leak and sauté slightly in 30 ml (approx. 2 tbsp.) butter; make sure the leek retains its bright green colour. Season with salt and pepper.
  3. Arrange tenderloin with its pumpkin purée in serving plates and sprinkle with fried leek julienne. Arrange sliced leek around the purée. If desired, top with your favourite sauce (pepper, red wine, cream or other).
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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