Boursin Pork Tenderloin
This 30-minute Boursin pork tenderloin recipe is an effortlessly elevated weeknight meal! It has ultra tender pork along with a cream cheese herb sauce.
Servings: 4
Ingredients
- 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
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- Season with extra salt & pepper if needed, and serve immediately.
Nutrition
Calories: 354kcal | Carbohydrates: 3g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 475mg | Potassium: 485mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
