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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 2x 500g/1lb Pork Tenderloins, taken out of the fridge 30 mins before needed 2 small Shallots, very finely diced 180ml / 3/4 cup low-salt Chicken Stock (1x low-salt Oxo cube) 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, room temp 1 tsp Salt 1 tsp Black Pepper 1-2 tbsp Olive Oil Finely diced Fresh Parsley, to serve (optional)

Instructions Preheat oven to 200°C / 390°F. Pat pork tenderloins dry and season all over with salt and pepper. In a large oven-safe pan over medium-high heat, add a drizzle of olive oil and sear tenderloins until golden all over (4–5 mins). Transfer pan to oven and roast for 11–14 minutes, or until internal temp reaches 63°C / 145°F for blush-pink pork. Remove pan from oven, return to stove, and set pork aside on a plate to rest. Turn heat to medium, add shallots to pan and sauté in the leftover fat until soft and aromatic (watch closely to avoid burning). Pour in chicken stock, then stir in Boursin cheese until melted and blended into a creamy sauce. Simmer gently until sauce begins to thicken. Add resting pork juices and simmer again until re-thickened. Slice pork into 3/4” rounds, plate, and drizzle generously with the Boursin sauce. Garnish with fresh parsley if desired. Enjoy!

My Rating (1-5)

My Comments Creamy, savory, and super easy to make. The Boursin sauce takes it over the top. A weeknight dinner that feels fancy!

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