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Veal loin roast stuffed with Sir Laurier d’Arthabaska, caramelized pears and pine nuts

Veal loin roast stuffed with Sir Laurier d’Arthabaska, caramelized pears and pine nuts

Recipe courtesy of Fromagerie Alexis de Portneuf

4 portions

Ingredients

  • 10 ml (2 tsp.) butter
  • 30 ml (2 tbsp.) sugar
  • 1 pear, peeled and sliced
  • 1 veal loin roast
  • 1 round of Sir Laurier d’Arthabaska, 170 g (6 oz.), sliced into 5 pieces
  • 60 ml (¼ cup) roasted pine nuts
  • Salt and freshly ground pepper
  • 6 slices of unsmoked bacon
  • 15 ml (1 tbsp.) vegetable oil

Preparation

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  • Preheat the oven to 200°C (400°F).
  • In a skillet, heat the butter and sugar on medium-high and cook the pear slices until caramelized, about 2 minutes.
  • On a work surface, open the meat horizontally using a knife, without cutting it completely in half (like a book). Place the cheese, nuts and pear inside. Season with salt and pepper.
  • Close the roast and wrap it with the slices of bacon. Secure everything using butcher’s string.
  • In a large skillet, heat the oil on high and brown the meat on all sides.
  • Transfer to the oven and cook for 30 to 35 minutes.
  • Remove from the oven and let rest for 5 to 10 minutes before slicing. This will firm up the filling a bit so that it doesn’t run onto the cutting board.
  • Serve.

You can use this cheese for this recipe