Boursin Pork Tenderloins

30 mins
Serves 4
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Directions

  1. 1Preheat oven to 200C/390F. Pat the pork tenderloins dry and season with salt and pepper.
  2. 2Preheat oven to 200C/390F. Pat the pork tenderloins dry and season with salt and pepper.
  3. 3Preheat oven to 200C/390F. Pat the pork tenderloins dry and season with salt and pepper.
  4. 4Sear the tenderloins in a hot cast iron pan with olive oil until golden brown on all sides (about 4-5 minutes).
  5. 5Sear the tenderloins in a hot cast iron pan with olive oil until golden brown on all sides (about 4-5 minutes).
  6. 6Sear the tenderloins in a hot cast iron pan with olive oil until golden brown on all sides (about 4-5 minutes).
  7. 7Transfer the pan to the oven and roast the pork for 11-14 minutes, or until the internal temperature reaches 63C/145F. Remove from oven and let the pork rest.
  8. 8Transfer the pan to the oven and roast the pork for 11-14 minutes, or until the internal temperature reaches 63C/145F. Remove from oven and let the pork rest.
  9. 9Transfer the pan to the oven and roast the pork for 11-14 minutes, or until the internal temperature reaches 63C/145F. Remove from oven and let the pork rest.
  10. 10In the same pan, fry finely diced shallots until softened and slightly caramelized.
  11. 11In the same pan, fry finely diced shallots until softened and slightly caramelized.
  12. 12In the same pan, fry finely diced shallots until softened and slightly caramelized.
  13. 13Add chicken stock to the pan and stir in the Boursin cheese until it forms a sauce.
  14. 14Add chicken stock to the pan and stir in the Boursin cheese until it forms a sauce.
  15. 15Add chicken stock to the pan and stir in the Boursin cheese until it forms a sauce.
  16. 16Stir in the resting juices from the pork and simmer until the sauce thickens.
  17. 17Stir in the resting juices from the pork and simmer until the sauce thickens.
  18. 18Stir in the resting juices from the pork and simmer until the sauce thickens.
  19. 19Slice the pork and drizzle with the sauce.
  20. 20Slice the pork and drizzle with the sauce.
  21. 21Slice the pork and drizzle with the sauce.

Ingredients

  • 1000 g Pork Tenderloins
  • 1000 g Pork Tenderloins
  • 1000 g Pork Tenderloins
  • 2 Shallots
  • 2 Shallots
  • 2 Shallots
  • 180 ml low-salt Chicken Stock
  • 180 ml low-salt Chicken Stock
  • 180 ml low-salt Chicken Stock
  • 150 g Garlic & Herb Boursin Cheese
  • 150 g Garlic & Herb Boursin Cheese
  • 150 g Garlic & Herb Boursin Cheese
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 1 Fresh Parsley
  • 1 Fresh Parsley
  • 1 Fresh Parsley

Equipment

ovencast iron pantongsspoonknifefork