Easy Boursin Pork Tenderloin Recipe (Crazy Good!)

This Boursin Pork Tenderloin Recipe is super moist, tender, and covered in a creamy, decadent sauce! Like many other one pan dinner recipes, this is made from start to finish in 30 minutes-all in one pot. The garlic and herb Boursin cheese really takes it to the next level, making sure every bite is packed with rich flavor.

It's easy enough to whip up on a busy weeknight, but still fancy enough to impress guests. With a handful of ingredients, minimal effort, and tons of flavor, you'll feel like a kitchen pro without the hassle!

Boursin pork tenderloin ingredients

This recipe only requires just a few simple ingredients! Amounts are in the recipe card below along with the full ingredients, but here are a few tips.

• Pork tenderloin: You'll usually get two in a package, and you'll need both for this recipe. We prefer tenderloins because they are superior in moistness and tenderness to pork chops.
• Boursin cheese: This creamy cheese is loaded with savory herbs and aromatics. For this dish, go for the garlic and herb flavor.
• Shallot: Adds a mild, sweet flavor that's perfect for the sauce. Use sweet onion if needed.
• Chicken broth: Just enough liquid to get the creamy sauce to the right consistency.
• Fresh thyme: A little freshness gives the sauce an extra pop
• Olive oil: Keeps the pork from sticking and helps it sear beautifully.
• Salt and pepper: Simple kosher salt and ground black pepper season the pork perfectly.

Helpful tools for making one pan dinners

ApronBoursin Garlic & Fine Herbs Cheese,Lodge 12 Inch Pre-Seasoned Cast Iron SkilletKitchen Towels, Oven Mitts, and Pot Holders SetWooden Spoons

How to make Boursin pork tenderloin

Begin by preheating the oven to 375ºF. The step-by-step photos walk through the two main parts of the recipe - 1) Cook the tenderloins and set aside and 2) Make then sauce in the same pan.

Pat the pork dry with paper towels. Trim off the silverskin with a sharp knife and any excess fat.

Sprinkle them evenly with kosher salt and ground pepper. Make sure the seasoning gets on all sides of the tenderloins.

In a large oven-safe skillet (I used a 12-inch cast iron), heat the oil over medium-high heat. Once hot, add the pork tenderloins and sear for about 6-7 minutes, until it is golden on every side.

Transfer to the oven and bake for 13-15 minutes, or until it just reaches 145 degrees with a meat thermometer in the thickest part. Every oven is different - I always recommend checking your pork a little early to ensure it doesn't dry out. If one reaches temperature before the other, remove and allow the larger one to finish cooking.

Allow pork to rest while making the sauce.

Place the large skillet back on the stove over medium heat. Add the shallots/onion and cook for 2-3 minutes, until softened. 

Next, pour in the chicken stock and add the Boursin cheese to the pan.

Stir gently until everything is fully incorporated. Cook at a gentle simmer for about 1 minute, then stir in the fresh thyme and turn off the heat.

If you let it go past a simmer, the sauce could break, so be sure to keep the temperature on low.

Now go back to the rested pork. Using a really sharp knife, cut into ½-1 inch slices.

Serve with the pan sauce alongside your favorite sides. 

Hint: Be careful not to overcook the pork or it will be dry. Take it out right when it reaches 145ºF with a meat thermometer which is the minimum doneness for safety according to the USDA. It will continue to increase slightly while it is resting so cooking to a higher temperature will result in an overcooked final product.

Variations and substitutions

• Try other Boursin cheese flavors like shallots and chives or caramelized onion and herbs.
• Fresh sage or rosemary would make great options instead of the thyme.
• Use Sweet onion or red onion in place of shallots.
• Boneless pork chops in place of the tenderloin, but they won't be quite as moist or tender.

How to store leftovers

Store leftovers in an airtight container. They will last for 5-7 days in the refrigerator.

For best results, gently warm over low to medium heat on the stove until just warmed through. The microwave will work but there is a chance the sauce might split. It is still tasty, just not as pretty.

FAQ

Serving ideas

• Mashed Potatoes
• Duchess Potatoes
• Crispy Roasted Potatoes
• Pull Apart Bread
• Green Beans Almondine
• Autunm Chopped Salad

You could also serve this as an alternative to a holiday main dish! It's included on our lists of Easter Recipes and Thanksgiving recipes as a fun idea.