{"id":880,"date":"2024-05-07T18:12:16","date_gmt":"2024-05-07T18:12:16","guid":{"rendered":"http:\/\/dumpshop.me\/?p=880"},"modified":"2024-05-13T09:50:03","modified_gmt":"2024-05-13T09:50:03","slug":"boursin-pork-tenderloins","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/07\/boursin-pork-tenderloins\/","title":{"rendered":"Boursin Pork Tenderloins"},"content":{"rendered":"
This recipe has just 4 main ingredients and it couldn’t be more delicious if it tried!<\/span><\/strong><\/span><\/p>\n For how simple this recipe I think you’re going to be shocked at just how delicious it is. And yes, you only need 4 ingredients! Follow me…<\/p>\n The first ingredient is the mighty pork tenderloin. This is an awesome cut of meat – it’s really versatile and takes on an array of different flavours. It also ends up creating a kind of ‘fancy’ dinner, when in reality it’s absolutely perfect for a weeknight meal!<\/p>\n They need very little prep, but here’s what I like to do:<\/p>\n If there are aggressive bits of fat you can trim that too. I tend not to trim much as it’s a fairly lean cut of meat as it is.<\/p>\n I like to fry the tenderloins to get some colour\/develop some flavour and then finish cooking them in the oven. I find this results in them coming out with maximum juiciness.<\/p>\n Once the tenderloins have cooked, it’s important to rest them to one side<\/strong>. Do not cut into them straight away. They need to sit for 5 minutes or so to relax and retain their juices.<\/p>\n Process shots: pat tenderloins dry (photo 1), season (photo 2), add to pan (photo 3), fry until golden (photo 4).<\/em><\/span><\/p>\n 1 ingredient down, 3 to go. For the sauce, here’s what you’ll need:<\/p>\n Alongside the above ingredients, you’ve also got a couple of bonus flavour enhancers:<\/p>\n The sauce comes together in a matter of minutes, just gently simmer until it starts to thicken.<\/p>\n Process shots: roast tenderloins (photo 1), remove (photo 2), add shallots (photo 3), fry (photo 4), pour in stock then add Boursin (photo 5), stir and simmer (photo 6).<\/em><\/span><\/p>\n The sauce is honestly really delicious as it is, but I imagine spinach or mushrooms would be a great addition.<\/p>\n Yes! You can just pan-fry them, no need to bake.<\/p>\n Absolutely – here is my Boursin Chicken<\/a>!<\/p>\n I like to slice the tenderloins into wedges, then drizzle over the sauce once plated. I also typically sprinkle over some fresh parsley, although this is optional.<\/p>\n Here I’ve served with Potatoes<\/a> and Green Beans<\/a>, but check out my Side Dishes<\/a> for more inspo!<\/p>\n Alrighty, let’s tuck into the full recipe for this Boursin Pork Tenderloin shall we?!<\/strong><\/p>\n<\/p>\n
Pork Tenderloin<\/strong><\/span><\/h2>\n
Preparing Pork Tenderloins<\/h3>\n
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Cooking Pork Tenderloins<\/h3>\n
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Boursin Sauce for Pork Tenderloin<\/strong><\/span><\/h2>\n
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Boursin Pork Tenderloin FAQ<\/strong><\/span><\/h2>\n
What else could I add to the sauce?<\/em><\/h3>\n
Could I do this with pork chops?<\/em><\/h3>\n
Could I do this chicken?<\/em><\/h3>\n
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Serving Boursin Pork Tenderloin<\/strong><\/span><\/h2>\n
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How to make Boursin Pork Tenderloin<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n