Name: Boursin Cheese Stuffed Pork Tenderloin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Description

Garlic and herb boursin cheese stuffed pork tenderloin is easy to make, and with just a few ingredients is bursting with flavor.

Ingredients

Scale

1 pork tenderloin (1 1/2 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
1/2 teaspoon pepper
1/2 to 3/4 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.