Pork Tenderloin with Blonde de Chambly and Goat Cheese


Serves 4


  •  1.5 lb. pork tenderloin, cubed
  • ½ cup Blonde de Chambly beer
  • 1 green bell pepper, cubed
  • 1 red bell pepper, cubed
  • 1 yellow bell pepper, cubed
  • Half a Spanish onion, cubed
  • 3.5 oz. goat cheese
  • 1 sprig thyme
  • 1 bay leaf
  • 1 cup demi-glace
  • Garlic to taste
  • Salt and pepper to taste



  • Heat oil in a pan and brown pork on all sides until well done.
  • In the same pan, fry onion, bell peppers, and, garlic over low heat for at least 5 minutes. Add beer, thyme, and bay leaf and reduce by half.
  • Add demi-glace and bring to a boil for 1 minute. Add goat cheese. Stir until cheese is fully melted.
  • Spoon sauce over pork cubes and serve with fettuccini or rice.


Source: Pascal Robitaille, Culinary Artist