Pork tenderloin with Boursin cheese in a Cookeo: the tender recipe with herbs

I have a particular fondness for pork tenderloin cooked in a Cookeo : the meat is incredibly tender, the sauce sets beautifully, and best of all, you don't spend the whole evening watching over a pot. The first time I tried the version with Boursin cheese, it was one evening when I wanted a comforting dish without spending hours in the kitchen.

The result: a creamy sauce, nicely flavored with herbs, that clings to the spoon just enough.

In my version, I keep the classic spirit of the dish: the meat is seared for flavor, then onion and garlic are sautéed, mushrooms are added, and then it's pressure cooked. Boursin cheese and a little cream are added at the end to prevent the sauce from curdling.

And since I like it when the plate is complete, I add carrots and peas: it brings a little sweetness, a little color, and it "cuts" the richness of the sauce.

Technically speaking, it's quite simple: the key is to thoroughly scrape the bottom of the pan after browning (the famous deglazing) to collect all the juices. That's what makes for a truly flavorful sauce, even when cooked quickly.

You can then customize the dish to your liking: more pepper, more garlic, or with a touch of mustard if you like a bit of a kick. But the base remains the same: tender pork tenderloin + mushrooms + Boursin garlic and herb sauce – simple and delicious!

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Pork tenderloin with Boursin cheese in the Cookeo

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: Main courseKitchen: FrenchDifficulty: AVERAGE

Parts

4

parts

Preparation time

15

minutes

Cooking time

40

minutes

Calories

624

kcal

Total time

55

minutes

Cooking Mode

Keep your device's screen on

Ingredients

• 1 pork tenderloin (approx. 700g per tenderloin)

• 1 onion (approx. 120g per unit), sliced

• 2 garlic cloves, chopped

• 250g of button mushrooms, sliced

• 2 carrots (approx. 100g/unit), in half-rings

• 150g of peas (frozen or fresh )

• 150g Boursin garlic and herb cheese

• 200 ml of liquid cream (30% fat)

• 200 ml of chicken stock (or water + 1/2 stock cube, multiply accordingly)

• 2 tablespoons of olive oil

• 1 tablespoon of mustard (optional but classic)

• 1 tablespoon of flour

• 1 teaspoon of thyme (or herbes de Provence)

• Salt, pepper

Preparation steps

• Cut the tenderloin into thick medallions (2.5 to 3cm). Season with salt and pepper.
• Set the Cookeo to "Brown" mode. Pour in the olive oil. When it's hot, sear the medallions for 2 to 3 minutes per side, in batches if necessary. Set the meat aside on a plate.
• Still in "Brown" mode, add the onion and sauté for 2 minutes. Add the garlic, then the mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms have released some of their liquid.
• Sprinkle the flour over the mushrooms, mix for 30 seconds (this will thicken the sauce afterwards, without lumps).
• Pour in the stock little by little, stirring and scraping the bottom of the pot well to loosen any browned bits. Add the thyme (and the mustard if you are using it).
• Return the meat to the pot with its juices. Add the carrots. Mix briefly.
• Start pressure cooking: 12 minutes.
• At the end of cooking, add the peas. Cook for another 2 minutes under pressure (or 3 minutes if your carrots are very thick).
• Open the oven and select the "Keep Warm" or "Brown" setting on a very low setting. Add the Boursin cheese in pieces and the cream. Stir until you have a smooth sauce. Taste and adjust the seasoning with salt and pepper.
• Let it rest for 2 minutes in the pot (without boiling): the sauce will settle and coat better. Serve piping hot, ideally with rice, fresh pasta, or steamed potatoes.

📊 Nutritional Information

1 serving (approx. 420g)

* RDA = Recommended Daily Allowance

📝 Notes

If the sauce seems too thick after adding the Boursin, thin it with a splash of hot water or stock. If it's too thin, cook for another 2 to 3 minutes on the "Brown" setting, stirring occasionally, until it reduces.

💡 Chef's Tips

For a perfectly smooth sauce: add the Boursin garlic and herb cheese off high heat (avoid boiling). And for ultra-tender meat, don't exceed 12 minutes under pressure if your medallions aren't too thick.

🔄 Variations

• A more rustic version: replace 100ml of stock with 100ml of dry white wine, then reduce for 2 minutes in "Brown" mode before pressure cooking.
• For an even more mushroomy version: add 150g of brown mushrooms or a forest mix.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.