This is the only way I cook pork tenderloin from now on. I use this creamy sauce for other recipes too like chicken or pasta. I love it with loads of taragon. Yummy

This was just OK. It really doesn't bring out the flavor of the pork, but instead hides it in a heavy sauce. Pork tenderloin is sooo tender, it doesn't need a heavy sauce. Thanks, but I'll stick to my Emeril Lagasse recipe for tenderloin.

For the non-dairy non-gluten folks, use 2 teaspoons of tapioca or arrowroot starch instead of flour, and 2/3 cups of coconut milk instead of cream. I also added diced red peppers to the sauce, and more spices than called for. Delicious!

delicious! my husband raved about the creamy sauce. i thought it was a little strong, but still quite tasty! next time i think i'll cut the herbs down and use a teaspoon for each instead of a tablespoon. quick and easy for sure! great paired with garlic mashed potatoes and fresh steamed veggies!

Very tasty recipe. Be sure to get a good tenderloin cut, and don't overcook the meat. Also, don't omit the carrots--they really add a nice sweetness and texture to this dish.

Very good! Easy to prepare but it looks like you worked for hours. Nice dish for company. It's also good served with brown rice or angel hair pasta.

Easy & elegant! Left out the flour so very low carb. A keeper!

This turned out pretty good, but something seemed like it was missing flavor-wise. It was eaten by kids ages 2-19, so that's a plus! I doubled the gravy to make sure there was enough to pour over the rice.

I made this recipe with two modifications, I used extra broth instead of the wine, and at the end I added two big squirts of Dijon mustard, this added great flavor. I had tasted it at the end for seasonings and probably because I left out the wine it was lacking in flavor, but the Dijon Mustard did the trick this recipe was rated a keeper by my family of 6.

This was ok, although my sister and husband seemed to really enjoy it. I thought it was a little herby for my taste so next time I'd probably cut back on the basil and parsley. I didn't use carrots, but I did saute a chopped onion and garlic in the oil, then browned the medallions on both sides. I used a Chardonnay for the wine, used fat free half and half. and I did have to double the sauce for the mashed potatoes (just served regular). Like I said, it was a big hit with my husband and sister, but I would give this another chance and cut back on the herbs a bit.

This turned out really great and wasn't to hard to make. I was happy to see everyone liked it, hard to do with three kids. i used some of the modifications i read in the reviews, like milk instead of cream and changed the amount of herbs used. I will be making this again for sure.

I used Napa Valley Vineyards Chardonnay for the sauce. Simmering time was less than 20 minutes on low. I turned the heat off in 10 minutes and let the residual heat finish cooking the pork. I added salt to taste. The pork came out tender, and the sauce was delicious over a bed of yolk-free egg noodles. The dish looked delicious, tasted wonderful, and took less than 30 minutes to complete (a big plus for me). Thank you.

Very average for me and the wife stopped eating it after 3 bites. The pork came out very tender, but flavor was not memorable.

I used 2 lbs. meat. It was good but we didn't freak out over it. I should have doubled the sauce, it would have been good over the rice and extra for dipping the meat. Used chicken broth for the wine and added 1 cloves garlic. Used 3/4 tbsp. of the parsley and basil.

This was delicious. I too added garlic and onion with the carrot and used milk instead of cream. Served it with risotto. It was a hit with hubby and kids! Thanks for such a delicious recipes.

SAUCE WAS A LITTLE OVERPOWERING THE PORK