Pork Boursin Recipes
PORK BOURSIN
Make and share this Pork Boursin recipe from Food.com.
Provided by ChefDebs
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Lightly brush the tenderloin with melted butter and dredge in flour.Thoroughly mix the remaining dry ingredients together.
- Dip the tenderloin in the egg wash and then roll in the breading mixture. Bake in a 400 degree oven for 5 mins per inch of thickness for a medium rare. Top with boursin cheese sauce.
- CHEESE SAUCE.
- Bring the heavy cream and bouillon to a boil, add roux to thicken and remove from heat. Stir in the boursin cheese. Slice the tenderloin at an angle and fan on the plate, then ladle on a stream of sauce.
Nutrition Facts : Calories 1947.3, Fat 152, SaturatedFat 89.8, Cholesterol 801.2, Sodium 1604.1, Carbohydrate 70.7, Fiber 3.6, Sugar 4.3, Protein 75.5
PORK WELLINGTON
Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef Wellington) It is out of this world and great for company.
Provided by deb k
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
- Roll prosciutto around each tenderloin.
- Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
- Chill thoroughly.
- Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
- Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
- Cover with plastic and chill 1 hr (up to 24 hrs).
- Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
- Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
Nutrition Facts : Calories 826.6, Fat 54.4, SaturatedFat 13.7, Cholesterol 101.8, Sodium 368, Carbohydrate 55.5, Fiber 1.8, Sugar 1, Protein 28.1
BOURSIN CHICKEN THIGHS
The rich and delicious sauce in this recipe is fast enough to dress up your weeknight chicken thighs and impressive enough to serve your guests! Serve with mashed potatoes or wide egg noodles and your favorite side or salad.
Provided by Bibi
Categories Chicken Thighs
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
- Turn chicken and continue cooking about 2 minutes.
- Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
- Remove chicken to a plate or serving platter and keep warm.
- Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
- Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 5.9 g, Cholesterol 361.9 mg, Fat 64.4 g, Fiber 0.1 g, Protein 49.3 g, SaturatedFat 36.4 g, Sodium 456 mg
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