Pork Tenderloin

• 2 pork tenderloins
• 2 small shallots
• 3/4 cup chicken stock
• 1 block of Garlic and Herb Boursin Cheese
• 1 tsp salt
• 1 tsp black pepper
• 1-2 tbs olive oil
• Diced fresh parsely

Preheat the oven to 390 degrees. Pat the tenderloins dry and season with salt and pepper.

Add a drizzle of oil to a large cast iron pan or oven safe pan over medium-high heat. Sear the tenderloin until golden all over, approximately 4-5 minutes. 

Transfer the pan to the oven and roast the pork for 11-14 minutes or until the thickest part reaches 145 degrees. This will leave the port with a blush of pink. Place the pan back on the stove 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 flavor in the pan. Pour in the stock and stir in the Boursin until it blends into a sauce. Gently simmer for a few minutes or until the sauce begins to thicken. Check for seasoning and adjust if needed. 

Slice the pork then drizzle with sauce and enjoy!