Creamy Boursin-Stuffed Pork Tenderloin with Crispy Cheese Crust

Best Served With: Mashed potatoes, roasted vegetables, or a side of buttered green beans.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently in the oven at 160°C (320°F) or in a skillet over low heat.

Freezing: You can freeze the stuffed uncooked tenderloin for up to 3 months. Thaw overnight before cooking.

Variations
Bacon-Wrapped: Wrap the stuffed tenderloin in thin bacon slices before searing for a smoky, crispy crust.

Mushroom & Spinach Filling: Add sautéed mushrooms and spinach inside the tenderloin for extra texture and earthiness.

Spicy Kick: Mix a pinch of red pepper flakes into the sauce for a subtle heat boost.

Herb Lover’s Version: Use a mix of fresh rosemary, thyme, and chives in the sauce and as a garnish.

FAQ
1. Can I use another cheese besides Boursin?
Yes! Cream cheese, goat cheese, or even herbed ricotta can work as a great alternative.

2. Can I make this dish ahead of time?
Yes! You can stuff the tenderloin and prepare the sauce ahead of time. Store both separately in the fridge, then cook when ready.

3. How do I know when the pork is fully cooked?
Use a meat thermometer—the internal temperature should be 145°F (63°C) with a slight pink center. Let it rest for 5 minutes before slicing.

4. Can I make this without an oven?
Yes! Instead of baking, cover and simmer the pork in the sauce on low heat for 15-20 minutes until fully cooked.

This Creamy Boursin-Stuffed Pork Tenderloin is a restaurant-quality meal that’s easy to make at home.