Pork Tenderloin with Creamy Herb Sauce
photo by Columbus Foodie
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
directions
- 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.
- 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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Reviews
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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.
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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.
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Tweaks
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This was a wonderful meal! I had to make a few changes, although I don't feel they substantially changed the dish. I added a tiny bit of diced zucchini along with the carrots and instead of cream (none in the house) I subbed milk with a bit of goats cheese to add that richness. I served it with roughly mashed new potatoes, with garlic and the skins still on, and a salad on the side.
RECIPE SUBMITTED BY
OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.