Ingredient: cremini mushrooms, thickly sliced

Boursin Black Pepper Tart

The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.

As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.

The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.

Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.

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 Boursin Black Pepper Tart
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Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pastry
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
  1. While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
  1. Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
  1. Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
  2. Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
  3. Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
  4. Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
  5. Remove from oven & top with arugula before slicing. Serve warm or at room temperature.

Pork Medallions w/ Blackberry Bacon Sauce

It seems there has been a bacon explosion in North America, in more ways than one. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet. Fast-food chains boast about double bacon burgers, and upscale restaurants are wrapping steaks in bacon — even adding it to chic desserts. It’s the old sweet and savory marriage of flavors that seems to work so well.

Bacon mania has made bacon the star ingredient. The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet.

The huge popularity of bacon has also encouraged product introductions such as bacon salt, maple bacon donuts, baconnaise, bacon-infused vodka, bacon ice cream, bacon jerky and chocolate covered bacon just to name a few. Condiments are the unsung heroes of the culinary world. A finishing sauce can be an important part of every meal. Whether you’re serving pork tenderloin, pork chops, pork loin, or pork roast, a flavor-filled sauce will guarantee to take the meal from good to great. We found this blackberry bacon sauce to do exactly that.

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 Pork Medallions w/ Blackberry Bacon Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a saucepan, cook bacon until almost crisp, remove to a paper towel.
  2. To the bacon drippings, add sliced mushrooms & garlic, sauté until cooked. Remove to a plate, set aside.
  3. To the saucepan, add remaining sauce ingredients & bring to a boil. Once boiling, reduce heat to simmer & allow to simmer for about 30 minutes.
  4. Remove from heat & allow to cool slightly then place in a food processor & pulse a few times.
  5. Pour sauce through a wire sieve & press to get everything but the seeds for your sauce.
  6. Add bacon & mushroom/garlic mixture. Combine well & set aside.
Tenderloin
  1. Preheat the oven to 425 F.
  2. Slice the tenderloin into even, 1 1/2 inch thick, medallions, sprinkle with garlic & onion powder & the salt & pepper.
  3. Then, heat the olive oil and butter in a large heavy skillet, cast iron if you have one. Braise the pork tenderloin medallions, you may have to work in 2 batches. Cook for 2 - 3 minutes on each side, remove from the skillet and cook the remaining pork. Using 2 wooden skewers, thread meat first with one & then with the other. It should resemble the unsliced tenderloin but do leave a tiny bit of space between each piece.
  4. Place on a baking sheet & roast for 30-35 minutes.
  5. To serve, plate the tenderloins and spoon (reheated) sauce over them. Garnish with a few whole blackberries & serve any remaining sauce on the side.