Smoked Pork Tenderloin, Basil and Creamy Fontina Peppery Cheese Sauce | Canadian Goodness
Recipe by chef Richard Julien You will become a legend in the neighborhood with this classic recipe of smokey grilled pork and a creamy cheese and herb sauce! The Fontina is a perfect cow’s milk...
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Ingredients
- 2 pork tenderloins trimmed of any silver skin
- about 1 lb (500 g) each
- 2 cups (500 mL) apple wood smoking chips (soaked in water for at least 1 hr)
- 2 tsp (10 mL) vegetable oil
- Fontina Cheese Sauce
- 3 tbsp (45 mL) butter
- 6 cloves garlic minced
- 2 cups (500 mL) white wine (Riesling or Gewürztraminer)
- 1/2 cup (125 mL) fresh basil leaves packed
- keep 4 leaves aside
- 1 bay leaf
- 1 1/2 cups (375 mL) 35 % cream
- 2 tbsp (30 mL) liquid honey
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) fresh cracked black peppercorns
- 1 tsp (5 mL) Kosher salt
- 1/4 tsp (1 mL) ground nutmeg
- 1 cup (250 mL) Canadian Fontina or Canadian smoked Gouda shredded
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