Easy Boursin Pork Tenderloin Recipe (Crazy Good!)
This Boursin Pork Tenderloin Recipe is super moist, tender, and covered in a creamy, decadent sauce! Like all our one pan dinner recipes, it’s 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!
Servings: 6 -8 people
Calories: 344kcal
Equipment
Ingredients
- 2 pork tenderloins about 2 lbs total
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ cup diced shallot 1-2 large shallots, or you can use sweet onion
- ¾ cup chicken broth
- 1 5.3 oz block of Garlic and Herb Boursin cheese
- 1 teaspoon fresh chopped thyme
Instructions
- Preheat the oven to 375ºF.
- Pat the pork dry with paper towels. Trim the silverskin and any excess fat off of the pork tenderloins. Sprinkle them evenly with salt and pepper.2 pork tenderloins, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- 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.1 tablespoon olive oil
- 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 is finished before the other, remove it and let the other one finish cooking.
- Once finished, set the pork aside on a cutting board to rest. Place the skillet back on the stove over medium heat. Add the shallots/onion and cook for 2-3 minutes, until softened.½ cup diced shallot
- Add the chicken broth and Boursin cheese, stirring gently until everything is fully incorporated. Cook at a gentle simmer for about 1 minute, then stir in the fresh thyme.¾ cup chicken broth, 1 5.3 oz block of Garlic and Herb Boursin cheese, 1 teaspoon fresh chopped thyme
- Slice the pork into ½-1 inch slices. Serve with the pan sauce alongside your favorite sides.
Notes
Tips & Tricks
- Take the pork out of the fridge 30-40 minutes before you cook for more even cooking.
- During the searing step, don’t move the pork too much. A couple of undisturbed minutes is what allows it to get really golden.
- Be careful not to overcook the pork or it will be dry. Take it out right when it reaches 145. It will continue to increase slightly while it is resting.
- Allow the pork to rest a full 5-7 minutes before cutting to maintain the juiciness.
Nutrition
Calories: 344kcal | Carbohydrates: 5g | Protein: 38g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 773mg | Potassium: 746mg | Fiber: 1g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
