Reviewed: Nov. 6, 2009

followed the recipe exactly. The sauce was very good but if i were to make this again, i will roast the pork in the oven instead.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 27, 2009

Outstanding, I did add 1/2 an onion and 1 tsp of minced garlic when I sauteed the carrots. I also doubled the liquids and cut the basil to 1 tsp. My son thanked me for making this. So easy and so good. Thanks for the recipe.

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CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 22, 2009

This is EXCELLENT. Used half & half as I had that on hand - I also kept the amount of sauce the same, but only fixed enough pork to serve 2-3. That way I had plenty of sauce to enhance the couscous I used on the side along with steamed broccoli.

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s. warren

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Reviewed: Sep. 17, 2009

I needed a sauce for some leftover pork loin from last night so I tried this one and was not disappointed. I made a few changes. I sauteed the carrots with garlic and minced onion. I added a can of mushrooms and I also used half and half since it's what i had. I also had bouillon cubes and not granules so I added a 1 cube. I sliced the pork and reheated it in the sauce. It gave the meat a great flavor and we had a whole new meal with left over pork. Served with white rice but I bet it would go great with potatoes or pasta too.

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nancya76

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Aug. 13, 2009

A great sauce to tinker around with. As did others, I added garlic and used half&half instead of light cream. It tasted the best with mashed potatoes; a forkful with pork, potatoes, and the sauce was excellent!

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Jenn

Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 28, 2009

This was a pretty good base to start with and alter to your liking. Per other reviews I added some onion and fresh garlic and only had 2% milk on hand. To me the basil was a little overpowering and I like the stuff. So, next time I will alter the spices a little and probably try the cream although using the milk turned out good too.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jul. 24, 2009

I made this as directed, and there were too many herbs, not enough liquid. I added wine to try and thin the sauce, and while the pork was very tender, my family didn't like it. Some reviewers recommended doubling the sauce, I would recommend doubling the cream and wine, but not the spices. That would have improved the recipe.

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Carol

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Reviewed: Jul. 14, 2009

Was super simple to make and every elegant. My family loved it, even my dad who hates most pork dishes. Daughter had seconds and put the sauce on her potatoes even.

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coleebear

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Reviewed: Jun. 29, 2009

This is a good basic recipe. I made a few changes to it so I can't base my rating on the original recipe. I added garlic and chopped onions to the carrots, used half heavy cream and half water because I didn't have light cream, and I doubled the gravy/sauce part of the recipe. Next time I make this I will add mushrooms. My very picky family loved the flavors and have requested that I make this recipe again. Thank you for a good recipe!

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momx3boys1girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Encinitas, California, USA

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Reviewed: Jun. 4, 2009

My teenager, who hates when I try new recipes, actually liked this. Hurray! It really took only 45 minutes from start to sit-down as the recipe states. I didn't add wine (didn't have any) and used skim milk instead of cream because it's all I had. I used fresh basil and parsley instead of dried. The sauce, though thin as you would expect, was delicious! The fresh herbs were very flavourful and the carrot base is so great. Thank you for a quick, easy, and tasty tenderloin recipe! I'll definitely make this again.

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Linda

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Reviewed: May 17, 2009

I'm so happy this recipe has such good reviews because I would hate my three star rating to affect that. Personally, I had to jump thru hoops in order to make this sauce flavorful. As written it was quite bland, so I added garlic and onion powders, chives, like "Ruth," dijon mustard and finally I decided to throw in a bit of fortified wine to offset the milky taste. I must say the end result was very good and my family truly enjoyed it. Thank you for a good starting point!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 28, 2009

This was delicious. I doubled the sauce ingredients, but not the spices and it was plenty herby enough. This is one recipe that we are sure to make over and over.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 25, 2009

I like cream sauces so I thought this recipe was good. I did tweak it a bit: sautéd onions and garlic instead of carrots, used milk and a bit of sugar instead of cream and then added a bit more flour to thicken, 1 tsp. basil instead of 1 Tbsp. Added a bit of salt too.

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OHWEEZY

Cooking Level: Expert

Home Town: Girard, Ohio, USA

Living In: Kirtland, Ohio, USA

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Reviewed: Apr. 21, 2009

I made this for the first time for Easter Dinner. It was a HUGE!! hit with everyone. Very simple to make yet so elegant it appears you cooked for hours. I only added some minced garlic & minced onion..it turned out Terrific. You gotta make this one :)

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snowluvntime

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Reviewed: Apr. 5, 2009

While the flavor of the sauce was excellent, for our tastes, it was a little heavy for such a tender, delicate cut of meat. We liked the sauce so much that we have since used it on bonless chicken and the meal was fantastic. Nothing wrong with the recipe just our tastes.. Thanks.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

Although I followed previous reviewers suggestions of adding onion and garlic the recipe still lacked in taste. I ended up adding a tablespoon of dijon mustard to the sauce.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Mar. 11, 2009

This is one of the best recipes I've ever tried from AR, and at this point I've eaten over 300 of them! It's a company-worthy dish that is very easy to prepare. I planned to make it exactly as written, but in the middle of preparation I discovered I had no basil (HOW did that happen???) and I substituted Italian Seasoning. I liked the result so well I will probably go that route in the future. I served it over penne, and next time I would definitely double the sauce. This is outstanding, and I highly recommend it.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 9, 2009

It's a family favorite. We make it regularly. Perfect just as written.

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 20, 2009

Absolutely delicious! I didn't have cream, so I used milk. I didn't have wine, so I used chicken broth. I doubled both of those for more sauce. I also served it over a bed of rice. So good!

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shellsnell

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 17, 2009

Very tasty. At others suggestions I doubled the sauce, & added a touch of garlic. Used reg milk as well and added mushrooms, but used the amount of basil & parsley that the original recipe called for. Will make this again & serve over egg noodles!

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Sib

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Hamilton, Ontario, Canada

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Pork Tenderloin with Creamy Herb Sauce

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