Pork Tenderloin with Cream Sauce Recipe

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Pork Tenderloin with Cream Sauce Recipe
Pork Tenderloin with Cream Sauce Recipe photo by Taste of Home
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Pork Tenderloin with Cream Sauce Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Nutritional Facts

1 each: 278 calories, 13g fat (6g saturated fat), 118mg cholesterol, 226mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pork Tenderloin with Cream Sauce in Cooking for 2 Winter 2009, p57

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