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Preheat oven to 200C/390F. Pat the tenderloins dry then season all over with salt and pepper.
Add a drizzle of oil in a large cast-iron or oven-safe pan over medium-high heat. Sear the tenderloins until golden all over, approx 4-5 minutes.
Transfer the pan to the oven and roast the pork for 11-14mins, or until the thickest part reaches 63C/145F. This will leave the pork with a blush of pink (see notes). Place the pan back on the stove (remember the handle will be piping hot) 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 flavour in the pan (they'll turn dark, just be careful they don't burn). Pour in the stock then stir in the Boursin until it blends into a sauce. Gently simmer for a few minutes, or until the sauce begins to thicken. Stir in the resting juices from the pork, then simmer for another minute or so until it re-thickens. Check for seasoning and adjust if needed.
Slice the pork (I like around ¾" portions) then drizzle over sauce and enjoy!