Reviewed: Aug. 17, 2005

This was a beautiful dish, but had very little flavor.

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Reviewed: 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.

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LOVELEIGH98

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Reviewed: Mar. 24, 2005

This dish looked very pretty, but I have to agree with some of the other reviews in that it was quite bland. I would not go out of my way to make this again.

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SUSHI2

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 10, 2005

OK, but a little heavy for my taste. I also added onion and garlic to the sautee as others had suggested and partially cooked the tenderloin in the oven to ensure thoroughly done. The sauce was good, but maybe better with chicken tenderloin instead?

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ANICKI

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Reviewed: 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!

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JENNIFERO

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Reviewed: Feb. 13, 2005

This is a great recipe, very rich, but will be a regular in our house from now on!

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REG93780

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Reviewed: Jan. 9, 2005

With the huge amount of spices in this recipe you would think it would have a strong bold flavor. However, this pork smelled and tasted blah. Maybe it would have been better with a little garlic or parmesan cheese, but we did not enjoy it at all. Also, maybe this recipe would be better if fresh spices were used instead of dried, and less amounts of them. sorry!

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lalala71

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Reviewed: Jan. 1, 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!

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DEBI WHITCOMB

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Reviewed: Dec. 17, 2004

I made this recipe as is. EXCEPT I doubled the ingredients in the sauce except the herbs. I used heavy whipping cream and used a little bit of milk as I didn't have quit enough whipping cream to completely double the recipe. I also cooked the pork-I used strips which were a little bit thick-almost until it was done. I was afraid the pork wouldn't be cooked enough with just 5 minutes of browning. I served this over mashed potatoes and it was simply divine. Everyone just LOVED this recipe. Don't listen to the other picky reviewers and make this recipe!!!

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MPIDAL

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Reviewed: Dec. 12, 2004

This was absolutely delicious. I used a whole Tenderloin and sliced it. I could have bathed in the herb cream sauce...it was divine!! Thanks for sharing this - it will soon become a personal classic of mine.

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SAMSARAMOM

Cooking Level: Expert

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Reviewed: Nov. 12, 2004

This is my family's favorite recipe using pork tenderloin from now on. In fact, it just might be my family's favorite recipe overall! Next time I think I'll try adding a little broth to make more sauce, though. Mushrooms might be a nice addition as well. Either way, this dish was delicious and easy to make. I'm planning on serving it the next time we have company.

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COLOHIGHGAL

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Reviewed: Sep. 28, 2004

nothing great - my husband liked it fine, but he is not at all picky. I did not like the combination of spices at all

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2004

This was very good. My family loved it! I used milk and a bit of sugar in place of the cream and sherry instead of wine. I needed to up the milk to 1 1/4 because the sherry was a bit overpowering for my taste. I added some garlic to the recipe and served it with menestra (orzo) and gren beans.

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LIANAPRIDNIA

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Reviewed: Apr. 9, 2004

My husband adores this recipe. I used milk instead of cream (didn't have cream) and it still turned out very nicely! The sauce really compliments the pork!

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Bobbi Jo

Cooking Level: Expert

Home Town: Englewood, Colorado, USA

Living In: Avondale, Arizona, USA

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Reviewed: Mar. 3, 2004

This is the best recipe I have ever used for Pork Tenderloin. It is moist, tender and delicious. Thank You Carrie

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CONNIE 812

Cooking Level: Expert

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Reviewed: Jan. 31, 2004

This recipe was really good and easy to make I did not add the carrots becasue we were going to have mixed vegies on the side I have put this one in my recipe box

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MelanieOz

Cooking Level: Expert

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Reviewed: Jan. 27, 2004

I'm not a fan of pork, but found this recipe to be the best I have ever tried. Great flavor. I used half the amount of basil and a whole can of beef stock instead of the bouillon. I also used cooking sherry instead of the wine. I will be sending this recipe to my father who loves Pork.

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DEBBIE55

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Reviewed: Dec. 8, 2003

This was SO EASY AND DELICIOUS! This took a total of 40 minutes start to table. And that was cutting the tenderloin, into medallions,too. I followed exactly. Whole family gave five star. Served with fresh mushrooms (cooked in the sauce) It did separate the sauce but I was going for an all-in-one-pan meal,not for company;so that was okay. Also, added fresh snow pea pods the last 2 minutes. Quick, healthy, low-carb and delicious one pan meal! I want to try it with fresh herbs next time to give it a little "fresher flavor". Great recipe, Carrie!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Oct. 22, 2003

Tasty and fairly easy to prepare. We enjoyed this dish as it was listed and will defintely make it again.

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G AND T

Cooking Level: Expert

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Reviewed: Oct. 5, 2003

Quick and easy. Used a can of whole baby carrots instead of fresh carrots. Added some garlic powder and salt as well as some additional fresh basil at the end of cooking (also used the dried at the beginning). Used heavy whipping cream and used additional amounts. It was great tasty and served with plain couscous. Kids all ate it and really liked everything about the dish. Not to herby and definately not water. Will make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Pork Tenderloin with Creamy Herb Sauce

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