Boursin Pork Tenderloin

overhead shot of sliced pork tenderloin with boursin sauce on white plate with potatoes and green beans

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4.80 from 5 votes

This recipe has just 4 main ingredients and it couldn't be more delicious if it tried!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Kitchen Roll/Paper Towels
Sharp Knife & Chopping Board
Large Cast-Iron or Oven-Safe Pan
Tongs & Wooden Spoon
Jug (for stock)
Kitchen Thermometer

Ingredients

2x 500g/1lb Pork Tenderloins, taken out of the fridge 30 minutes before needed (see notes)
1 tsp EACH: Salt, Black Pepper
1-2 tbsp Olive Oil
2 small Shallots, very finely diced
180ml / 3/4 cup low-salt Chicken Stock (see notes)
1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
finely diced Fresh Parsley, to serve (optional)

Instructions

Preheat oven to 200C/390F. Pat the tenderloins dry then season all over with salt and pepper.
Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat. Sear the tenderloins until golden all over, approx 4-5 minutes.
Transfer the pan to the oven and roast the pork for 11-14mins, or until the thickest part reaches 63C/145F. This will leave the pork with a blush of pink (see notes). Place the pan back on the stove (remember the handle will be piping hot) then use tongs to transfer the tenderloins to a plate and rest to one side.
Turn the heat to medium and add shallots to the leftover fat in the pan. Fry until they soften and soak in all the flavour in the pan (they'll turn dark, just be careful they don't burn). Pour in the stock then stir in the Boursin until it blends into a sauce. Gently simmer for a few minutes, or until the sauce begins to thicken. Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens. Check for seasoning and adjust if needed.
Slice the pork (I like around 3/4" portions) then drizzle over sauce and enjoy!

Video

Notes

a) Prepping the tenderloins - It's important to get the pork close to room temp. This will help relax the meat and prevent it from seizing up too much in the pan. If there are aggressive bits of fat on the tenderloin you can trim them off.

b) Cooking the tenderloins - Cooking times will differ depending on how thick the tenderloins are so it's difficult to give exact timings. As such, I recommend cooking to temperature. The safe internal temp of pork is now 145F/63C, which will look a touch pink. For no pink, I'd aim for 67-68C/152-154F. The temp will also raise a touch as it rests. In all cases, I'd stay on the side of caution and pull it out early to check, as you can always carry on cooking, but it's hard to revive overcooked pork. Resting the pork for 5 minutes as the sauce cooks is important to retain its juices, so don't slice it straight away!

c) Stock/Salt - I use low-salt stock for this recipe as I find the Boursin adds enough. I recommend low-salt Oxo cubes as 1 cube provides the perfect amount of stock for this recipe. I tend to not add more salt in the sauce, but you can if you think it needs it.

d) Calories - Whole recipe with no sides divided by 4.

Nutrition