Pork Tenderloin with Creamy Herb Sauce Recipe - Allrecipes.com
Pork Tenderloin with Creamy Herb Sauce Recipe
  • READY IN 45 mins

Pork Tenderloin with Creamy Herb Sauce

Recipe by  

"A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  2. In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2005

This was really great. I made some modifications based on what I had in the cupboard, as well as other reviewer's comments. I used 2% milk instead of cream, which worked out fine. I sauteed 1 clove of garlic, minced, and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp, even though I doubled the rest of the sauce ingredients, and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot, and my husband did too. Thanks for the recipe!

Most Helpful Critical Review
Oct 21, 2010

Maybe I shouldn't be reviewing this recipe, because I did change the recipe quite a bit. I doubled the sauce, added onions and garlic and used 2 lbs of pork tenderloin. I used milk in place of the cream and used fresh herbs (right at the end) in place of the dried. I also forgot to add the beef bouillon. The end result was ok - my hubs liked it better than I did. I just found that there was not a lot of big flavor and the sauce kind of separated during the final 20 minute cooking time.

Mar 16, 2006

I browned the medallions in butter and chopped garlic, then added 1/2 cup chicken broth (mix in the flour here) to the hot pan. I used fresh basil and parsley, carrots, spinach and mushrooms. Served it with roasted garlic smashed potatoes as suggested, but this is great with pasta too. Yummy

Apr 08, 2006

I made this twice because I wasn't satisfied with it the first time. This is one of those recipes that everyone needs to tweak to their own liking. The second time I made it, I doubled the sauce, added garlic, a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce. Next time, I will add some mushrooms.

Feb 02, 2006

Very nice. It gives a nice flavour to the meat, and it remains very tender. I've added 2 cloves of fresh minced garlic while frying the carrots for extra flavour. Quick and easy recipe, Great.

Feb 13, 2007

YUM! I changed a few things to accomodate what I had on hand...I used milk with a little bit of sour cream, chicken stock and fresh lemon juice for the sauce (doubled it of course) and added chopped onion and garlic with the carrots. The sauce was delish over our smashed potatoes. I will be making this again soon!

May 18, 2005

This recipe is easy to prepare and tasty. I use fat free 1/2 and 1/2 and add mushrooms. Next time I may add some onions as well. Best made d on a cold day, since it is rich and can be a bit heavy.

Mar 16, 2006

This was fantastic and so easy. It tasted like it took forever to make. I did double the sauce part of the recipe and then poured it over the red potatoes I fixed. Yummy!!


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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