Pork Tenderloin Allégro 4% style


7 ounces (200g) Allégro 4%
1 can -10 ounces (254mL) mandarins, drained
3 garlic cloves
1/2 cup (125mL) almonds
45mL (3 tbsp) fresh mint, finely chopped
1 tsp (5mL) salt
1 tbsp (15mL) orange rind
Pepper from mill
16 dried apricots
1/4 cup (60mL) Triple Sec liquor
8 pork tenderloin, 200g each, i.e. 1.5kilo (3 1/4 lb)
16 slices of bacon


Preheat oven to 375oF (180oC). Soak apricots in Triple Sec for 30 minutes.
Put mandarins, garlic, almonds, mint, salt, and orange rind in mixer and reduce to a pulp. Cut Allégro 4% cheese into 16 slices. Make a deep incision over top of each tenderloin without cutting ends. Spoon 1 tbsp mandarin pulp. Add 2 slices of Allégro 4% and 2 apricots cut into strips. Tie up. Pepper and brush again with 1 tbsp mandarin mixture.
Bard each tenderloin with 2 slices of bacon. Put all tenderloins in an oven-proof dish. Bake 35 to 45 minutes, without cover.
Serve with warm citrus marmalade
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Servings: 8