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Pork Loin in Maple and Victor et Berthold

6 portions


  • 1 kg (2 lbs) pork loin
  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) Dijon mustard
  • 250 ml (1 cup) of Victor et Berthold, grated
  • 45 ml (3 tbsp.) maple sugar
  • 125 ml (1/2 cup) whole pearl onions
  • 250 ml (1 cup) veal or chicken stock
  • 125 ml (1/2 cup) maple syrup
  • 60 ml (1/4 cup) 35% cream
  • Salt and freshly ground pepper


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  • Preheat oven to 325°F (160°C).
  • Heat butter in a large frying pan on high and sear the pork loin on all sides. Season with salt and pepper to taste, then remove from heat. Set aside.
  • Mix the Dijon mustard and half (125 ml or 1/2 cup) of the grated Victor et Berthold. Coat pork loin with this preparation. Sprinkle the pork loin with maple sugar.
  • Add the pearl onions, veal or chicken stock and half (60 ml or 1/4 cup) of the maple syrup to the frying pan. Bake for approximately 60 minutes. Remove the pork loin from the oven, transfer it to a plate and let it rest, covered with aluminum foil for 10 to 15 minutes before cutting it.
  • Recover the juices and pour into a saucepan. Cook on low for approximately 5 minutes or until the juices have reduced by half. Incorporate the remainder of maple syrup (60 ml or 1/4 cup), 35% cream and the remainder of the Victor et Berthold (125 ml or 1/2 cup). Continue cooking about 5 minutes while stirring until sauce is consistent.
  • Cut the pork loin between the bones and serve with Victor et Berthold sauce, turnip cubes and Brussels sprouts.


You can use these cheeses for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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