0 0
Pork Tenderloin With Creamy Herb Sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1/2 cup minced carrot
1 1/2 lbs pork tenderloin, cut in medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine

Nutritional information

226.7
Calories
103 g
Calories From Fat
11.5 g
Total Fat
4.9 g
Saturated Fat
91.5 mg
Cholesterol
130.1 mg
Sodium
3.4 g
Carbs
0.6 g
Dietary Fiber
0.7 g
Sugars
24.6 g
Protein
165 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pork Tenderloin With Creamy Herb Sauce

Features:
    Cuisine:

    I made a mistake while cooking this and it still turned out great! I breaded the medallions with the flour mixture instead of stirring it into the cream. I think I would continue to do that next time and then thicken the cream with a little extra flour. DH raved about it. Served with rice and broccoli.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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., I made a mistake while cooking this and it still turned out great! I breaded the medallions with the flour mixture instead of stirring it into the cream. I think I would continue to do that next time and then thicken the cream with a little extra flour. DH raved about it. Served with rice and broccoli., This was easy to prepare and was very good. Followed the recipe exactly, but did need to add additional liquid to the sauce when it thickened more than i liked about 1/2 cup low-sodium chicken broth. Served with a salad and mashed potatoes the sauce was wonderful on the potatoes. Some takeaways from making this the first time. I sliced the tenderloin into 1 1/2″ medallions the recipe does not specify. I minced my carrots but found they cooked a little quickly, a small dice would work better. Don’t be tempted to add any salt to this, the bouillon adds more than enough to the recipe. The black pepper flavor was prominent which I liked, but if you are not a fan of black pepper you may want to cut it back. The basil was nice but rosemary i would guess about 1/2 tablespoon of dried would be a good sub. Sliced mushrooms would be a nice change for the carrots if desired. Will be making this again, thanks for sharing the recipe Chippie.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oil in a Skillet Over Medium Heat; Cook Carrots in Oil For 5 Minutes, Stirring Often.

    2
    Done

    Add Pork, and Cook Until Lightly Browned.

    3
    Done

    Remove Only Pork, and Keep Warm.

    4
    Done

    in the Skillet, Stir Together Flour, Basil, Parsley, Pepper, and Beef Granules.

    5
    Done

    Whisk in Light Cream, Stirring Until Thick.

    6
    Done

    Stir in Wine.

    7
    Done

    Return Pork to Pan, Reduce Heat to Low, and Cover.

    8
    Done

    Simmer For 20 Minutes, Stirring Occasionally.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Basic Muffins
    previous
    Basic Muffins
    Frittata In A Rice Cooker
    next
    Frittata In A Rice Cooker
    Basic Muffins
    previous
    Basic Muffins
    Frittata In A Rice Cooker
    next
    Frittata In A Rice Cooker

    Add Your Comment

    3 × 4 =