Pork Tenderloin with Cream Sauce Recipe

Pork Tenderloin with Cream Sauce Recipe photo by Taste of Home

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"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.

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Pork Tenderloin with Cream Sauce Recipe

Prep: 20 min. Cook: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1/2 cup chopped carrot
1/3 cup chopped onion
3 tablespoons butter
1 pork tenderloin (3/4 pound)
1 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1-1/2 teaspoons all-purpose flour
2 tablespoons half-and-half cream
2 teaspoons minced fresh parsley

Directions

In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon peel, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley. Yield: 2 servings.

Nutritional Facts 5 ounces pork with 3 tablespoons gravy (prepared with reduced-fat butter and reduced-sodium broth) equals 278 calories, 13 g fat (6 g saturated fat), 118 mg cholesterol, 226 mg sodium, 4 g carbohydrate, trace fiber, 35 g protein.

Originally published as Pork Tenderloin with Cream Sauce in Cooking for 2 Winter 2009, p57