Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style

This is the Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 4 servings
pork medallions with belgian endives and apricots mont laurier style


  • 4 prunes
  • 4 dried apricots
  • 10 oz (300 g) Belgian endives
  • 4 slices bacon
  • 1 1/4 lb (560 g) pork tenderloin
  • 1/2 cup (125 mL) port
  • 2 tbsp (30 mL) butter
  • 2 oz (60 g) Canadian Windigo cheese* sliced
  • Salt and freshly ground pepper to taste


Stone the prunes. Cut the prunes and apricots into small pieces and soak in a bowl of boiling water.

Wash the endive, slice into very thin strips. Season with salt and pepper. Sweat the endives in a little butter. Set aside.

Cut the pork tenderloin into 8 medallions. Season with salt and pepper, then brown in a frying pan over a high heat, 5 minutes on each side. Set aside.

In the same pan, cook the bacon. Cut into small pieces.


the inside of 4 rectangles of aluminium foil and place on each one: some endives, bacon, 2 pork medallions, pieces of prune and apricot. Sprinkle with port. Add the sliced Canadian Windigo cheese after 5 to 10 minutes of cooking.

Seal each rectangle of foil along the edges to form a bag. Cook for 15 minutes on the grill.**

Jean Soulard, Executive Chef, Le Château Frontenac


** Alternative to BBQ: 15 minutes in 375 °F (190 °C) oven.

* Instead of Canadian Windigo, try this recipe with Canadian Clos St-Ambroise or St-Pierre de Saurel or Cantonnier cheese.

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