Do you forget about the existence of pork sometimes? I mean, bacon, yeah we're not forgetting that one. But pork chops, country ribs, "white" meat cutlets, dark meat cutlets, pork butt, and of course pork tenderloin. Pork has so many great cuts and I've got an easy boursin cheese stuffed pork tenderloin that you're going to love.
Pork tenderloin is bland: We Need to add flavor
If you're a regular reader of my site, you know that I prefer dark meat chicken over white meat chicken. The dark meat always has so much more flavor. But I do enjoy chicken breast as long as I make sure I've added great flavors to it because, on its own, it has no flavor.
Pork tenderloin is similar. If we cooked a pork tenderloin with just salt and pepper it probably won't be a satisfying meal. You'll see at the grocery store they sell marinated versions of pork tenderloin. I've never had much luck with those. I mean, they taste better than plain, but they're not great in my book.
So like white chicken breast (and risotto!!) we have to make it taste like something. For this dish it's boursin cheese and roasted red pepper stuffed pork tenderloin. It's so easy to make, with just a few ingredients and tons of flavor.
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Pork Tenderloin: easy weeknight dinner
There are a lot of things you can do with a pork tenderloin. You can marinate it, make a sauce to pour over it, and stuff it to name a few. For this recipe, we're using some garlic and herb boursin cheese and roasted red peppers. That's it!! There are really just three main ingredients to this dish and you stick it in the oven. I love meals like this because they're easy, don't take too much time (so great for weeknights) and it's a total crowd pleaser. Don't freak out, but there is some string involved. It's not a big deal - we're just using it to hold it all together while it bakes in the oven.
Easy Steps To Making Boursin Cheese Stuffed Pork Tenderloin
Boursin Cheese Stuffed Pork Tenderloin
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 portions 1x
Description
Garlic and herb boursin cheese stuffed pork tenderloin is easy to make, and with just a few ingredients is bursting with flavor.
Ingredients
- 1 pork tenderloin (1 ½ to 2 pounds)
- 1 package garlic & herb Boursin cheese (5.3 ounces)
- 1 medium whole roasted red pepper, chopped (I used jarred)
- 1 teaspoon salt or so
- ½ teaspoon pepper
- ½ to ¾ teaspoon paprika
NOTE: you will need string and cooking spray for this recipe
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Instructions
- If there are any large chunks of fat on the pork tenderloin, use your kitchen scissors and trim it off. Pork tenderloin is a pretty lean cut, but does have a little fat.
- Butterfly the tenderloin by making a cut down the side, but don’t cut all the way through. Lay it flat on your cutting board. My video shows this well.
- Season on both sides with salt and pepper. Season with paprika on the outside layer.
- Take one whole roasted red pepper from the jar. I bought the 12-ounce jar which usually contains two whole roasted red peppers (they’re on the smaller side). Slice into thin strips, then rotate pile and cut in half.
- Have a small cup with water ready to dip your spatula to help with spreading the Boursin cheese on the pork tenderloin.
- Use ¾ to all of the Boursin cheese and spread evenly onto the tenderloin. I used all of it. Look – it’s kind of a lot of cheese, but I loved it oozing out and thought it was awesome. If you’re not into oozing cheese that makes things a little messy then this recipe is probably not for you.
- Scatter the roasted red peppers across the cheese.
- Cut four pieces of string that are the same length. Eyeball it for how much you think you’ll need to wrap around the tenderloin and tie in a knot. Two pieces for the middle and one for each end.
- Gently lift the pork and place the string underneath (spaced evenly two in the middle and one on each end). My video shows this well. Tie all the string in knots and cut any extra string off.
- Spray a 9x13 baking dish or sheet pan with cooking spray and place the stuffed pork in the baking dish. Cook in a preheated oven at 425 degrees for 40-45 minutes depending on size of your tenderloin.
- Remove from oven, let cool 5-8 minutes. Cut the string off and discard. With a sharp knife slice the pork for serving.
- Serve with your favorite sides or just a salad. I cubed and roasted some sweet potatoes and made a little side salad with arugula, tomatoes and onion.
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