Directions
- 1Preheat oven to 200C/390F.
- 2Pat the tenderloins dry then season all over with salt & pepper.
- 3Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat.
- 4Sear the tenderloins until golden all over, approx 4-5 minutes.
- 5Transfer the pan to the oven & roast for 11-14mins, or until the thickest part reads 63C/145F.
- 6Place the pan back on the stove then transfer the tenderloins to a plate to one side.
- 7Turn 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).
- 8Pour 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.
- 9Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens.
- 10Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!
Ingredients
- 2 pork tenderloins
- 1 tsp salt
- 1 tsp black pepper
- 2 small shallots
- 180 ml chicken stock
- 150 g garlic & herb boursin cheese
- 1 tbsp olive oil
- 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!
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