Boursin Pork Tenderloins
Directions
- 1Preheat oven to 200C/390F. Pat the tenderloins dry then season all over with salt & pepper.
- 2Add 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.
- 3Transfer the pan to the oven & roast for 11-14mins, or until the thickest part reads 63C/145F. This will leave the pork with a blush of pink*. Place the pan back on the stove then transfer the tenderloins to a plate to one side.
- 4Turn 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).
- 5Pour 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.
- 6Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens. Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!
Ingredients
- 2 x 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
large cast-iron or 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 5mins as the sauce cooks is important to retain its juices, so don’t slice straight away!
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