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Pork Tenderloin with Creamy Herb Sauce


"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."
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45 m servings 226 cals
Original recipe yields 6 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. 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.
  2. 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.

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Read all reviews 255
  1. 315 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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Most positive
Least positive

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...

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. Se...

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...

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.

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 cho...

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 h...

This was fantastic and so easy. It tasted like it took forever to make. I did double the sauce part of the recipe and then poured it over the red potatoes I fixed. Yummy!!

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 hal...

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!