Boursin Pork Tenderloin

• servings: 3/4" portions
• total time: 26 minutes

Ingredients

2x 500g/1lb Pork Tenderloins, taken out of the fridge 30 minutes before needed

2 small Shallots, very finely diced

180ml / 3/4 cup low-salt Chicken Stock (I use 1x low-salt Oxo cube)

1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp

1 tsp EACH: Salt, Black Pepper

1-2 tbsp Olive Oil

finely diced Fresh Parsley, to serve (optional)

Directions

Preheat oven to 200C/390F. Pat the tenderloins dry then season all over with salt & pepper.

Add 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.

Transfer the pan to the oven and roast the pork for 11-14mins, or until the thickest part reaches 63C/145F. This will leave the pork with a blush of pink*. Place the pan back on the stove then use tongs to transfer the tenderloins to a plate and rest to one side.

Turn the heat to medium and add shallots to the leftover fat in the pan. Fry until they soften and soak in all the flavour in the pan (they'll turn dark, just be careful they don't burn). Pour in the stock then stir in the Boursin until it blends into a sauce. Gently simmer for a few minutes, or until the sauce begins to thicken. Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens. Check for seasoning and adjust if needed. Slice the pork (I like around 3/4" portions) then drizzle over sauce and enjoy!

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 5 minutes as the sauce cooks is important to retain its juices, so don't slice it straight away!