READY IN 45 mins

Pork Tenderloin with Creamy Herb Sauce

Read Reviews (230)

"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." — CARRIEKWF

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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!

—JENNIFERO

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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.

—kelcampbell

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282 Ratings

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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

—Suzy

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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.

—p41oh

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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.

—miruzzi

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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!

—MEEMS13408

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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.

—LOVELEIGH98

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Jan 01, 2005

I've made this twice now. Very easy and simple, yet elegant and has a wonderful taste. The sauce is a little thin so I doubled the flour and that did the trick for me. I also used half and half which worked out fine. Thanks for the recipe!

—DEBI WHITCOMB

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Nutrition

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.

Nutritional Information

Pork Tenderloin with Creamy Herb Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 226
Calories from Fat: 117

% Daily Value *
Total Fat 12.9g 20 %
** Saturated Fat 5.5g 28 %
Cholesterol 81mg 27 %
Sodium 99mg 4 %
Potassium 396mg 11 %
Total Carbohydrates 3.3g 1 %
Dietary Fiber 0.6g 3 %
Protein 21.2g 42 %
** Sugars 0.5g
Vitamin A 41 %
Vitamin C 3 %
Calcium 6 %
Iron 16 %
** Thiamin 67 %
Niacin 62 %
** Vitamin B6 24 %
** Magnesium 10 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.