Boursin Pork Tenderloins
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.
- 8Fry until they soften & soak in all the flavour in the pan (they’ll turn dark, just be careful they don’t burn).
- 9Pour in stock then stir in Boursin until it blends into a sauce.
- 10Gently simmer for a few mins, or until the sauce begins to thicken.
- 11Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens.
- 12Slice the pork (I like around 3/4” portions) then drizzle over sauce & enjoy!
Ingredients
- 2 lb Pork Tenderloins
- 2 finely diced small Shallots
- 180 ml low-salt Chicken Stock
- 150 g Garlic & Herb Boursin Cheese
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- Fresh Parsley
Equipment
cast-iron panoven-safe pantongswooden spatulaknife
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!