Recipe by mama smurf
Found in Taste of Home Comfort Food Diet Cookbook. Tender juicy tenderloin in a sauce with a little kick. I have changed it a little to suit our taste. Sometimes I will use fresh minced garlic instead of garlic powder.
Top Review by Outta Here
Great way to do tenderloins. I only did one tenderloin for two of us. The sauce with the herbes de provence is delicious. I have issues with sauces using cream, as they tend to separate, but that is my fault. I am working on it :) But even if it didn't look pretty, it sure tasted fine! This is a very quick recipe to make and I will be making it again. made for Fall 2011 PAC game.
- 2 pork tenderloin (1 lb. each)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 4 teaspoons butter
- 2⁄3 cup half-and-half cream
- 2 -3 tablespoons sherry wine
- 2 tablespoons parsley, minced
- 1 -2 teaspoon herbes de provence
- 2 teaspoons soy sauce
- 1 teaspoon beef bouillon granules
- 1⁄2 teaspoon crushed red pepper flakes
Directions See How It's Made
- Cut each tenderloin into 12 slices; sprinkle with salt, pepper and garlic powder or some fresh garlic.
- In a large nonstick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side.
- Return all pork to the skillet.
- Combine remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.