Reviewed: Aug. 3, 2008

This recipe was very easy to make and not so easy to mess-up! As suggested by other reviewers, I doubled the sauce. The only ingredient I changed was fresh parsley instead of dried. I also used rotini pasta. It still came out tasting great and may have helped with the "intense" flavor of the sauce that others commented on when using dried herbs only. The pork comes out very tender and flavorful. I also like that this recipe is very flexible in terms of the ingredients that can be added or included. Next time I'm going to try mushrooms and chopped frozen spinach in the sauce.

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HIDAMARI

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Reviewed: Jul. 22, 2008

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

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menoumenoum

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Reviewed: Jun. 26, 2008

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.

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CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jun. 3, 2008

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!

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Steve

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Reviewed: Jun. 3, 2008

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!

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Emma

Cooking Level: Intermediate

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Reviewed: May 28, 2008

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.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

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.

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CATHYADKINS

Cooking Level: Expert

Living In: Everly, Iowa, USA

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Reviewed: Mar. 17, 2008

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

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NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Feb. 27, 2008

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.

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Zanne Peters

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Sparta, Michigan, USA

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Reviewed: Feb. 17, 2008

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.

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LISAEDWARDS

Cooking Level: Intermediate

Home Town: Somers Point, New Jersey, USA

Living In: Northfield, New Jersey, USA

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Reviewed: Feb. 2, 2008

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.

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epmi

Cooking Level: Beginning

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Reviewed: Jan. 9, 2008

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.

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rdy4fn24

Cooking Level: Expert

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Reviewed: Jan. 8, 2008

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.

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Ammelyn

Cooking Level: Beginning

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Reviewed: Nov. 11, 2007

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

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 11, 2007

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.

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Nov. 3, 2007

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.

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kkhorassani

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Reviewed: Oct. 24, 2007

SAUCE WAS A LITTLE OVERPOWERING THE PORK

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Oct. 20, 2007

This is pretty good but will try to add in the mushrooms and garlic like others suggested. I would also probably like it over rice rather than mashed potatos.

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momof3kids

Cooking Level: Beginning

Living In: East Meadow, New York, USA

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Reviewed: Oct. 7, 2007

I added one garlic glove and onions and decreased the quantities of parsley and basil as I read in some reviews and the result was average, lacking some taste and the texture was a little lacking. I did substitute milk for the cream so that may be the reason.

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BOUCH73

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Reviewed: Oct. 1, 2007

This was delicious! I cooked a few cloves of garlic in the pan before browning the tenderloins, and skipped the carrots (I put them in the salad!) I also substituted chicken broth and some sugar for the wine. It was so good, and so easy!

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all8ofus

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Pork Tenderloin with Creamy Herb Sauce

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