For how simple this recipe I think you’re going to be shocked at just how delicious it is. And yes, you only need 4 ingredients! Follow me…
Pork Tenderloin
The first ingredient is the mighty pork tenderloin. This is an awesome cut of meat – it’s really versatile and takes on an array of different flavours. It also ends up creating a kind of ‘fancy’ dinner, when in reality it’s absolutely perfect for a weeknight meal!
Preparing Pork Tenderloins
They need very little prep, but here’s what I like to do:
Room temp – I recommend getting the tenderloins out of the fridge 30 minutes or so before needed, just to bring them close to room temp. This will help relax the meat and help it cook through more evenly. Dry – Tenderloins are often packaged with a lot of excess moisture. I recommend removing this before you fry them, just to help them sear more efficiently. Season – Give them a generous seasoning of salt and pepper. No other seasonings are needed!
If there are aggressive bits of fat you can trim that too. I tend not to trim much as it’s a fairly lean cut of meat as it is.
Cooking Pork Tenderloins
I like to fry the tenderloins to get some colour/develop some flavour and then finish cooking them in the oven. I find this results in them coming out with maximum juiciness. Once the tenderloins have cooked, it’s important to rest them to one side. Do not cut into them straight away. They need to sit for 5 minutes or so to relax and retain their juices. Process shots: pat tenderloins dry (photo 1), season (photo 2), add to pan (photo 3), fry until golden (photo 4).
Boursin Sauce for Pork Tenderloin
1 ingredient down, 3 to go. For the sauce, here’s what you’ll need:
Shallots – You’ll fry these in the leftover fat from the tenderloins. They soak in all the gorgeous flavour in the pan and lock it in. Stock – Some chicken stock will create the base of the sauce. Boursin – A mighty block of Garlic & Herb Boursin Cheese will add all the flavour you need to create a rich and delicious sauce! It melts into the stock really nicely and turns into a lovely creamy sauce.
Alongside the above ingredients, you’ve also got a couple of bonus flavour enhancers:
Fond – After you’ve cooked the tenderloins they’ll likely leave some crusty char in the base of the pan. This is flavour! Use your wooden spoon to scrape it off when you add in the stock. Resting Juices – There will be a pool of juices left around the meat after it has rested. Again, this is bonus flavour that you can incorporate into the sauce. Don’t waste it!
The sauce comes together in a matter of minutes, just gently simmer until it starts to thicken. Process shots: roast tenderloins (photo 1), remove (photo 2), add shallots (photo 3), fry (photo 4), pour in stock then add Boursin (photo 5), stir and simmer (photo 6).
What else could I add to the sauce?
The sauce is honestly really delicious as it is, but I imagine spinach or mushrooms would be a great addition.
Could I do this with pork chops?
Yes! You can just pan-fry them, no need to bake.
Could I do this chicken?
Absolutely – here is my Boursin Chicken!
Serving Boursin Pork Tenderloin
I like to slice the tenderloins into wedges, then drizzle over the sauce once plated. I also typically sprinkle over some fresh parsley, although this is optional. Here I’ve served with Potatoes and Green Beans, but check out my Side Dishes for more inspo! Alrighty, let’s tuck into the full recipe for this Boursin Pork Tenderloin shall we?!
How to make Boursin Pork Tenderloin (Full Recipe & Video)
For more pork tenderloin recipes check out my Creamy Mustard Pork Tenderloin and Cajun Honey Butter Pork Tenderloin! For more similar recipes check out these beauties:
Boursin Cheese Recipes
Boursin Bacon Broccoli Gnocchi Boursin Chicken Boursin Sausage Pasta Boursin Mashed Potatoes Boursin Salmon Orzo
