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Pork puff pastries with Boursin cheese

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Rate this recipe 2.8/5 (76 Votes)

Ingredients

  • A pork tenderloin
  • A puff pastry or a packet of puff pastry squares (more convenient and it avoids wastage)
  • A tub of Boursin garlic and herb cheese
  • 200 ml of full single cream
  • pepper

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
 Cooking time 20mins
 Cost Average budget

Preparation

Step 1

Cut your pastry into 4 squares and place in the fridge.

Step 2

Cut the pork into 4 pieces (not too small but not too big so you can still close the pastry), salt them and pepper.

Step 3

In a hot frying pan with a little olive oil, sear your meat pieces for 30 seconds on each side (so that both sides are golden brown but the meat is not cooked).

Step 4

Set the meat aside while it cools.

Step 5

Take the squares of puff pastry out the fridge and place a piece of meat in the centre of each square.

Step 6

Cover the meat in Boursin cheese .You should only use about half the pot of Boursin.
Close the pastries by joining the four corners in the centre and close well (making a basket).

Step 7

Bake at 220 ° C for about 20 minutes.

Step 8

In a saucepan, heat the cream and the rest of boursin and season.

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