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.

Ingredients · Servings 4

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

Method · 30 min

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.

Why you’ll love it

It’s no secret that I’m a big fan of Boursin cheese. It all started with my Boursin Chicken, which has become a reader favorite! This French cream cheese melts beautifully, so it’s the perfect base for sauces. Pairing it with the other white meat was a no-brainer.

This pork tenderloin with a creamy Boursin sauce makes a great change from chicken, and it’s special enough for entertaining! It’s super simple to make, and it’ll add a little sparkle to an otherwise average weeknight. The creamy herb and garlic sauce is amazing.

What you’ll need

Pork tenderloin – it’s a lean and budget-friendly cut of meat. Keep in mind that it’s not the same as pork loin.
Onion – more aromatic goodness. I like sweet (Vidalia, Walla Walla, etc.) onions.
Chicken broth – the savory base of the sauce.
Boursin cheese – you’ll be able to find a box of this cream cheese at most major grocery stores. I like the Fine Herbs and Garlic variety.
Parsley – a burst of freshness and contrast.

Pro tip

The key to delicious, tender pork tenderloin is not overcooking it. Pork is safe to eat at 145F (a little pink is ok!). I recommend using a digital instant read thermometer to test doneness.

How to make Boursin pork tenderloin

Prep the tenderloin, and cut it into rounds. Season with the garlic powder and a little salt & pepper. Heat the oil and butter in a skillet. Add the pork, and sear on both sides until golden. Transfer to a plate. Sauté the onions until lightly browned.

Add in the broth and Boursin, and stir until it’s incorporated. Simmer, then add the parsley. Return the pork medallions, and let cook through to 145F. Taste, then season with extra salt & pepper if needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Got extra parsley left over? Store it for longer in this herb keeper.

Substitutions and variations

Change it up with a different flavor of Boursin! They’ve got lots of fun varieties like Shallot & Chive and Caramelized Onion & Herbs.
Try adding sliced mushrooms at the same time as the onions. Just be sure to cook all the water out of them and get a nice sear before continuing on with the sauce so that it doesn’t end up watery.

What to serve with Boursin pork tenderloin

Tie the meal together with a salad. My Parmesan Arugula Salad is light and refreshing, and this Beet and Spinach Salad is an elegant, creative option!

Leftovers and storage

Store leftovers of this creamy pork tenderloin for 3-4 days in the fridge.
Reheat on the stove slowly over a low heat until warmed through.
I don’t recommend freezing it due to the dairy; the sauce could change texture and/or separate.