Prep 15 mins
Cook 30 mins
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.
- 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.
This was delicious. I used olive oil instead of vegetable. My husband loved the flavor
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.
Very tasty! Easy with a big payoff. Served with garlic mashed potatoes. First time cooking pork too! And I will again thanks to this recipe!