Boursin Pork Tenderloin

Ingredients

• 454 g (1 pound)pork tenderloin
• 2.5 ml (1/2 teaspoon)garlic powder
• to tastesalt and pepper
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)butter
• 1/2 mediumonion, chopped
• 180 ml (3/4 cup)chicken broth (use low-sodium broth if sensitive to salt)
• 1 package, 150 g (5.2 oz)Boursin Fine Herbs & Garlic cheese, softened
• 15–30 ml (1–2 tablespoons)chopped parsley

Instructions

1. 1

   Prepare the pork

   Trim away excess fat and silver skin, then cut the tenderloin into 2.5 cm (1-inch) rounds. Season with the garlic powder and some salt and pepper, using a light hand with the salt.

2. 2

   Sear the pork

   Heat the olive oil and butter in a skillet over medium-high heat for a few minutes. Once hot, add the pork, working in two batches if the pan would be crowded. Sear for about 3 minutes per side, until lightly golden, then transfer to a plate.

3. 3

   Cook the onion

   Add the onion to the skillet and sauté for about 5 minutes, until softened and lightly browned. If the pan looks dry, add a small splash of olive oil.

4. 4

   Make the sauce

   Add the chicken broth and Boursin to the skillet, stirring until smooth. Let the sauce bubble for 4–5 minutes, then mix in the chopped parsley.

5. 5

   Finish the pork

   Return the pork and any juices from the plate to the skillet. Cook for another 3–5 minutes, until the sauce thickens a little more and the pork is cooked through to at least 63°C (145°F). If the sauce gets too thick, add another splash of chicken broth.

6. 6

   Season and serve

   Taste and add more salt and pepper if needed. Serve immediately.

What is Boursin pork tenderloin?

This American-style skillet dinner combines browned pork tenderloin with a sauce made from Boursin, a soft garlic-and-herb cheese. Tenderloin cooks quickly, making it a practical choice for a fast supper.

The dish takes inspiration from the familiar pairing of pork and creamy pan sauce. Boursin brings seasoning and richness in one ingredient, while broth loosens it into a sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 27g protein, 3g carbs, 26g fat.

The pork supplies most of the protein, while the Boursin, butter and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the onion and cheese. Balance the plate with a generous serving of vegetables alongside the pork.

Why these ingredients work

Pork tenderloin: Cutting it into rounds gives the pieces plenty of contact with the hot pan for a quick sear. Trim away the silver skin, which can stay tough after cooking.

Boursin and broth: The cheese provides the sauce's creamy texture and herb-and-garlic flavour. Broth helps it melt smoothly and can also thin it again at the end.

Get a good sear

Hot pan: Give the skillet a few minutes to heat before adding the pork so the rounds can brown rather than sit in a lukewarm pan.

Room to brown: Cook in two batches if needed. Crowding the skillet can release moisture and make it harder for the pork to develop a golden surface.

Make a smooth sauce

Onions first: Give the chopped onion about 5 minutes to soften and take on a little colour before adding the liquids. If the pan looks dry, a small splash of olive oil helps it along.

Gentle bubbling: Stir the broth and softened cheese until smooth, then let the sauce bubble for 4–5 minutes. Add a splash more broth if it thickens too much while the pork finishes cooking.

Check the pork's doneness

Temperature: Cook the returned pork to at least 63°C (145°F), as directed in the recipe. Check a thicker round with a meat thermometer if you have one.

Timing: The final 3–5 minutes are a guide, since the rounds may vary in thickness and the pan may retain different amounts of heat. Take care not to keep cooking once the pork is done.

What to serve with it

For a hearty plate, serve the pork and sauce with mashed potatoes, rice or crusty bread to catch the creamy sauce. Steamed or roasted vegetables, such as green beans or broccoli, make a fresh-tasting side.

Spoon the sauce over the pork just before serving so every portion gets some of the herbs and onion.

Recipe notes & tips

• Soften the Boursin before cooking so it stirs into the broth more easily.
• Use a low-sodium chicken broth if you are sensitive to salt, then adjust the seasoning at the end.
• Cut the tenderloin into rounds of similar thickness so they cook at a similar rate.
• Let the skillet heat for a few minutes before searing the pork.
• Keep any juices released on the plate and return them to the skillet with the pork.
• Serve straight away while the sauce is smooth and warm.

Variations

• Add mushrooms: Sauté sliced mushrooms with the onion until softened.
• Use fresh herbs: Stir in chopped chives or thyme along with the parsley.
• Bring some heat: Add a pinch of chilli flakes to the sauce.
• Try another cheese: Use a similar soft garlic-and-herb cheese in place of the Boursin.
• Add greens: Stir in a handful of baby spinach near the end, letting it wilt in the sauce.

Common mistakes to avoid

• Crowding the pan: The pork may steam instead of browning; sear it in two batches if needed.
• Adding pork to a cool skillet: Wait until the oil and butter are hot before searing.
• Over-salting early: Boursin and broth can both be salty, so season lightly at first and taste at the end.
• Letting the sauce get too thick: Stir in a splash of chicken broth to loosen it.
• Cooking by time alone: Check that the pork reaches at least 63°C (145°F), as thicker rounds may need longer.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered skillet over low heat, adding a splash of chicken broth if the sauce has thickened; avoid boiling the sauce.

Frequently asked questions