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."
photo by Columbus Foodie photo by Columbus Foodie
photo by Columbus Foodie
photo by Sackville photo by Sackville
photo by Dine  Dish photo by Dine  Dish
Ready In:




  • 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.

Questions & Replies

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  1. This was delicious. I used olive oil instead of vegetable. My husband loved the flavor
  2. Thanks! Worked out well and wasn't too fussy..... had all the ingredients. I liked the minced carrots added a nice touch of colour! I did use fresh basil and parsley though just bc it was in my garden! LOL
  3. 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.
  4. 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.
  5. 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!


  1. 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.
  2. This was delicious. I used olive oil instead of vegetable. My husband loved the flavor


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.
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