This sauce was delicious, but my pork was a little overcooked. Next time I will have to watch it a little closer and/or turn it all the way down. Also, I added onions & garlic to the carrots, did not have a good white wine so substituted with chicken base/bouillon in water with a little splash of marsala. Additionally, would recommend making double the sauce & serving with rice.

Found this recipe while looking to make a birthday dinner for my uncle who has a gluten allergy. Based on other reviews I used 2 lbs. of tenderloin and doubled the sauce, but did NOT double the parsley and basil. I substituted corn starch for the flour (for Uncle Gene) and used mushrooms in place of the carrots (not a carrot fan). It turned out great and I'm making it again tonight! Thanks for the recipe!!

This was very good, We used pork chops instead of pork loin. I toned down the spices and seasoned the pork with Lawrys seasoning salt. My husband and I are not big pork chop lovers and this was really no exception, But it is probally of the better pork chop recipes we have tried.

My family enjoyed this. I didn't have carrots, so I skipped that part. I browned pounded medallions, seasoned with a bit of black pepper. Based on other reviews, I doubled the sauce ingredients. I didn't have bouillon granules, so I softened two bouillon cubes with a touch of boiling water. I substituted 2 T of homemade Italian seasoning for the basil and parsley. (I don't care for the taste of dried parsley.) If I had fresh basil and parsley, I might have used them instead. I was tempted to add dried rosemary and minced garlic, but these flavors were already in the Italian mix. I used 4 tsp flour and 1 tsp black pepper with the herbs. I stirred in my bouillon mixture and 1/4 c wine (wasn't sure if we would care for it doubled). This made a thick mixture which I added to the warmed 1 1/3 c cream. Actually, I only had about 1/2 cup cream and used 1% milk for the rest. I added the pork back in and simmered for about 15 minutes. I would definitely recommend doubling the sauce ingredients to the quantities I used. I actually added in a touch more milk as the sauce got a little too thick. It sounds like I made a lot of changes, but really I just had to accommodate what I had on hand. This was easy to make - even the first time. I would definitely make it again for my family. I think there is plenty of opportunity to adjust the sauce flavors if you want. I would have loved a touch of Dijon, but my daughter would not have eaten it.

My whole family loved this. Its so simple! The only thing I did different was I browned the tenderloin with onions first.

Delicious. I used chicken broth mixed with sour cream since I didn't have any light cream. So yummy!!

Great base recipe. I used Chervil (same ancestry as Parsley) instead of Parsley and a tbsp of Pesto without Pine nuts instead of dried Basil. I also added fennel since Chervil has an anise flavor. Excellent. I bet you could even add a little dijion mustard for some bite. Might try that next time. Meat turned out really tender and the sauce would be great over pasta.

Pretty good! I subbed Herbs de Provence for basil and parsley. I also used 1% milk and 1/4 cup of sour cream in place of light cream. I bought a smithfield boneless tenderloin and sliced it - sliced beautifully and cooked following directions and it was perfect.

This dish was nice and easy but still had a fancy look to it. Made for Valentine's day dinner and it was a hit! I did follow some of the other reviewer's advice and doubled the sauce which was good since I wanted to serve it over potatoes.

Very rich. I served it on egg noodles. I added onion and garlic, reduced and grated the carrot, sweat all the veggies in a tbsp of butter, doubled the wine, and added enough broth to cover meat as it simmered. Turned out like a pork stroganoff. Next time I may use bacon instead of butter to upp the pork ante.