Boursin Pork Tenderloins
Directions
- 1Season pork tenderloins with salt and pepper.
- 2Sear the pork tenderloins off in a pan.
- 3Finish them off in the oven.
- 4Add shallots to the pan and cook them until they soften and soak in all the flavour.
- 5Pour in the chicken stock.
- 6Stir in Boursin cheese until it blends into a sauce and simmer gently.
- 7Stir in the resting juices from the pork, then simmer until it re-thickens.
- 8Slice the pork.
- 9Drizzle with sauce and enjoy.
Ingredients
- 2 500g/1lb Pork Tenderloins
- 2 small Shallots
- 180 ml Chicken Stock
- 150 g Garlic & Herb Boursin Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 2 tbsp Olive Oil
- Fresh Parsley
Equipment
oven-safe pan
Tips
- 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!