Solomillo de cerdo al Boursin

Ingredientes

• 1 pound pork tenderloin
• 1/2 teaspoon garlic powder
• Salt & pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 3/4 cup chicken broth ((use low sodium if sensitive to salt))
• 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese (softened)
• 1-2 tablespoons chopped parsley

Preparación

1. 1

   Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with the garlic powder and some salt & pepper (but go easy on the salt).

2. 2

   Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.

3. 3

   To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.

4. 4

   Add the chicken broth and the Boursin to the skillet. Stir until you've got a smooth sauce. Let it bubble for 4-5 minutes, then stir in the chopped parsley.

5. 5

   Add the pork (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork is cooked through (145F minimum). Add in another splash of chicken broth if the sauce gets too thick.

6. 6

   Season with extra salt & pepper if needed, and serve immediately.