Pork Fillet Mignon with Boursin

 

Pork Fillet Mignon with Boursin

Ingredients:

4 pork tenderloin medallions (about 1.5-inch thick)

1 tablespoon olive oil or butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme (or fresh thyme leaves)

1/2 cup Boursin cheese (Garlic & Fine Herbs or Shallot & Chive)

1/2 cup heavy cream (or unsweetened almond milk for a lighter option)

1/2 cup chicken or vegetable broth

1 teaspoon Dijon mustard (optional, for depth)

Instructions:

1. Prepare the Pork: Pat the pork medallions dry and season both sides with salt, pepper, garlic powder, and thyme.

2. Sear the Pork: Heat olive oil or butter in a skillet over medium-high heat. Sear the pork for 3-4 minutes per side until golden brown. Remove and set aside.

3. Make the Boursin Sauce: In the same pan, add the broth and scrape up any browned bits. Reduce heat to low, then stir in the Boursin cheese, cream, and Dijon mustard. Simmer until smooth and slightly thickened.

4. Finish Cooking: Return the pork to the skillet, spoon sauce over it, and simmer for 5 minutes until the pork is tender and reaches an internal temp of 145°F (63°C).

5. Serve & Enjoy: Serve with roasted veggies, mashed cauliflower, or a fresh salad.

Want a side dish recommendation to go with it?