Boursin Pork Tenderloins

This recipe has just 4 main ingredients and it couldn’t be more delicious if it tried!

For how simple this recipe I think you’re going to be shocked at just how delicious it is. And yes, you only need 4 ingredients! Follow me…

close up shot of sliced pork tenderloin with boursin sauce on white plate with green beans and potatoes

Pork Tenderloin

The first ingredient is the mighty pork tenderloin. This is an awesome cut of meat – it’s really versatile and takes on an array of different flavours. It also ends up creating a kind of ‘fancy’ dinner, when in reality it’s absolutely perfect for a weeknight meal!

Preparing Pork Tenderloins

They need very little prep, but here’s what I like to do:

  • Room temp – I recommend getting the tenderloins out of the fridge 30 minutes or so before needed, just to bring them close to room temp. This will help relax the meat and help it cook through more evenly.
  • Dry – Tenderloins are often packaged with a lot of excess moisture. I recommend removing this before you fry them, just to help them sear more efficiently.
  • Season – Give them a generous seasoning of salt and pepper. No other seasonings are needed!

If there are aggressive bits of fat you can trim that too. I tend not to trim much as it’s a fairly lean cut of meat as it is.

Cooking Pork Tenderloins

I like to fry the tenderloins to get some colour/develop some flavour and then finish cooking them in the oven. I find this results in them coming out with maximum juiciness.

Once the tenderloins have cooked, it’s important to rest them to one side. Do not cut into them straight away. They need to sit for 5 minutes or so to relax and retain their juices.

Process shots: pat tenderloins dry (photo 1), season (photo 2), add to pan (photo 3), fry until golden (photo 4).

4 step by step photos showing how to cook pork tenderloin

Boursin Sauce for Pork Tenderloin

1 ingredient down, 3 to go. For the sauce, here’s what you’ll need:

  • Shallots – You’ll fry these in the leftover fat from the tenderloins. They soak in all the gorgeous flavour in the pan and lock it in.
  • Stock – Some chicken stock will create the base of the sauce.
  • Boursin – A mighty block of Garlic & Herb Boursin Cheese will add all the flavour you need to create a rich and delicious sauce! It melts into the stock really nicely and turns into a lovely creamy sauce.

Alongside the above ingredients, you’ve also got a couple of bonus flavour enhancers:

  • Fond – After you’ve cooked the tenderloins they’ll likely leave some crusty char in the base of the pan. This is flavour! Use your wooden spoon to scrape it off when you add in the stock.
  • Resting Juices – There will be a pool of juices left around the meat after it has rested. Again, this is bonus flavour that you can incorporate into the sauce. Don’t waste it!

The sauce comes together in a matter of minutes, just gently simmer until it starts to thicken.

Process shots: roast tenderloins (photo 1), remove (photo 2), add shallots (photo 3), fry (photo 4), pour in stock then add Boursin (photo 5), stir and simmer (photo 6).

6 step by step photos showing how to make boursin sauce for pork

Boursin Pork Tenderloin FAQ

What else could I add to the sauce?

The sauce is honestly really delicious as it is, but I imagine spinach or mushrooms would be a great addition.

Could I do this with pork chops?

Yes! You can just pan-fry them, no need to bake.

Could I do this chicken?

Absolutely – here is my Boursin Chicken!

overhead shot of sliced pork tenderloin with boursin sauce on white plate with potatoes and green beans

Serving Boursin Pork Tenderloin

I like to slice the tenderloins into wedges, then drizzle over the sauce once plated. I also typically sprinkle over some fresh parsley, although this is optional.

Here I’ve served with Potatoes and Green Beans, but check out my Side Dishes for more inspo!

Alrighty, let’s tuck into the full recipe for this Boursin Pork Tenderloin shall we?!

close up shot of pork tenderloin with boursin sauce garnished with parsley on small white plate

How to make Boursin Pork Tenderloin (Full Recipe & Video)

overhead shot of sliced pork tenderloin with boursin sauce on white plate with potatoes and green beans


Boursin Pork Tenderloin

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This recipe has just 4 main ingredients and it couldn’t be more delicious if it tried!
Course Dinner, Main Course
Cuisine Western
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 411kcal
Cost £2.50 / $3


  • Kitchen Roll/Paper Towels
  • Sharp Knife & Chopping Board
  • Large Cast-Iron or Oven-Safe Pan
  • Tongs & Wooden Spoon
  • Jug (for stock)
  • Kitchen Thermometer


  • 2x 500g/1lb Pork Tenderloins, taken out of the fridge 30 minutes before needed (see notes)
  • 1 tsp EACH: Salt, Black Pepper
  • 1-2 tbsp Olive Oil
  • 2 small Shallots, very finely diced
  • 180ml / 3/4 cup low-salt Chicken Stock (see notes)
  • 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
  • finely diced Fresh Parsley, to serve (optional)


  • Preheat oven to 200C/390F. Pat the tenderloins dry then season all over with salt and 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 (see notes). Place the pan back on the stove (remember the handle will be piping hot) 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!



a) Prepping the tenderloins – It’s important to get the pork close to room temp. This will help relax the meat and prevent it from seizing up too much in the pan. If there are aggressive bits of fat on the tenderloin you can trim them off.

b) Cooking the tenderloins – 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!

c) Stock/Salt – I use low-salt stock for this recipe as I find the Boursin adds enough. I recommend low-salt Oxo cubes as 1 cube provides the perfect amount of stock for this recipe. I tend to not add more salt in the sauce, but you can if you think it needs it.

d) Calories – Whole recipe with no sides divided by 4.


Calories: 411kcal | Carbohydrates: 3.36g | Protein: 50.49g | Fat: 20.75g | Saturated Fat: 9.051g | Polyunsaturated Fat: 1.763g | Monounsaturated Fat: 8.531g | Trans Fat: 0.05g | Cholesterol: 181mg | Sodium: 866mg | Potassium: 988mg | Fiber: 0.5g | Sugar: 2.1g | Vitamin A: 390IU | Vitamin C: 0.8mg | Calcium: 45mg | Iron: 2.86mg

For more pork tenderloin recipes check out my  Creamy Mustard Pork Tenderloin and Cajun Honey Butter Pork Tenderloin!

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Boursin Cheese Recipes

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