Boursin Pork Tenderloin

30 mins
Serves 4
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Directions

  1. 1Preheat oven to 200C/390F.
  2. 2Preheat oven to 200C/390F.
  3. 3Preheat oven to 200C/390F.
  4. 4Pat the tenderloins dry then season all over with salt & pepper.
  5. 5Pat the tenderloins dry then season all over with salt & pepper.
  6. 6Pat the tenderloins dry then season all over with salt & pepper.
  7. 7Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat.
  8. 8Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat.
  9. 9Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat.
  10. 10Sear the tenderloins until golden all over, approx 4-5 minutes.
  11. 11Sear the tenderloins until golden all over, approx 4-5 minutes.
  12. 12Sear the tenderloins until golden all over, approx 4-5 minutes.
  13. 13Transfer the pan to the oven & roast for 11-14mins, or until the thickest part reads 63C/145F.
  14. 14Transfer the pan to the oven & roast for 11-14mins, or until the thickest part reads 63C/145F.
  15. 15Transfer the pan to the oven & roast for 11-14mins, or until the thickest part reads 63C/145F.
  16. 16Place the pan back on the stove then transfer the tenderloins to a plate to one side.
  17. 17Place the pan back on the stove then transfer the tenderloins to a plate to one side.
  18. 18Place the pan back on the stove then transfer the tenderloins to a plate to one side.
  19. 19Turn heat to medium & add shallots to the leftover fat. Fry until they soften & soak in all the flavour in the pan (they’ll turn dark, just be careful they don’t burn).
  20. 20Turn heat to medium & add shallots to the leftover fat. Fry until they soften & soak in all the flavour in the pan (they’ll turn dark, just be careful they don’t burn).
  21. 21Turn heat to medium & add shallots to the leftover fat. Fry until they soften & soak in all the flavour in the pan (they’ll turn dark, just be careful they don’t burn).
  22. 22Pour in stock then stir in Boursin until it blends into a sauce. Gently simmer for a few mins, or until the sauce begins to thicken.
  23. 23Pour in stock then stir in Boursin until it blends into a sauce. Gently simmer for a few mins, or until the sauce begins to thicken.
  24. 24Pour in stock then stir in Boursin until it blends into a sauce. Gently simmer for a few mins, or until the sauce begins to thicken.
  25. 25Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens.
  26. 26Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens.
  27. 27Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens.
  28. 28Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!
  29. 29Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!
  30. 30Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!

Ingredients

  • 2 pork tenderloins
  • 2 pork tenderloins
  • 2 pork tenderloins
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 small shallots
  • 2 small shallots
  • 2 small shallots
  • 180 ml chicken stock
  • 180 ml chicken stock
  • 180 ml chicken stock
  • 150 g garlic & herb boursin cheese
  • 150 g garlic & herb boursin cheese
  • 150 g garlic & herb boursin cheese
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

large cast-iron panoven-safe pan

Tips

  • Cooking times will differ depending on how thick the tenderloins are so it’s difficult to give exact timings.
  • The safe internal temp of pork is now 145F/63C, which will look a touch pink.
  • Resting the pork for 5mins as the sauce cooks is important to retain its juices, so don’t slice straight away!