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Pork Tenderloin with Cream Sauce

 Pork Tenderloin with Cream Sauce
"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.
2 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Pork Tenderloin with Cream Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.