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Tenderloin with Herb Sauce Recipe
Tenderloin with Herb Sauce Recipe photo by Taste of Home
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Tenderloin with Herb Sauce Recipe

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4.5 6 15
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Tender meat is treated to a rich and creamy sauce with a slight red-pepper kick. “This is very simple to prepare and always tasty,” confirms Monica Shipley from Tulare, California.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1/2 teaspoon salt
  • 4 teaspoons butter
  • 2/3 cup half-and-half cream
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons herbes de Provence
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon beef bouillon granules
  • 1/2 to 3/4 teaspoon crushed red pepper flakes

Nutritional Facts

238 calories: 4 ounce-weight, 10g fat (5g saturated fat), 104mg cholesterol, 495mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 31g protein Diabetic Exchanges: 4 lean meat, 1 fat.

Directions

  1. Cut each tenderloin into 12 slices; sprinkle with salt. 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 or until no longer pink. Return all pork to the skillet.
  2. Combine the remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened. Yield: 6 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Tenderloin with Herb Sauce in Light & Tasty February/March 2006, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Tenderloin with Herb Sauce

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
valdater
Reviewed Oct. 27, 2015

"I LOVE this recipe. I make it often. Yes, it is very fast and easy to make. I omit the salt the recipe calls for because it is salty enough with the other ingredients. I cooked Apricot-Glazed Green Beans (from this website) as a side dish tonight. Excellent combo."

MY REVIEW
sdipiazza
Reviewed Jun. 21, 2014

"This was a delicious fast meal. It only takes minutes to cook. I used almond milk instead of half and half but I forgot the red pepper flakes...still delicious. We just returned from the South of France where we bought herbs de Provence so this gave me a chance to use these delicious herbs. Would definitely make again...but would omit the salt...with the soy sauce and the beef boullion it was a bit salty."

MY REVIEW
f16gumby
Reviewed May. 19, 2012

"Everyone just ate it up! Really a lovely dinner. We served it with stuffing and sauteed asparagus."

MY REVIEW
shopkrm
Reviewed Jan. 31, 2012

"Yum, we really enjoyed this recipe. I did modify a little. I replaced the half and half cream with fat free evaporated milk. I also cooked the pork in 2 teaspoons butter and 1 tablespoon olive oil. I think that this would make a great dinner party dish."

MY REVIEW
CrystalCareyHeckel
Reviewed Jan. 6, 2012

"very delicious. I usually like hot food but would not add 3/4 again, would go with 1/2. my herbs did not have lavender in it, so I added some from the health food store. served with rosemary,garlic, olive oil and hot paprika. also zuccini and mushroom saute. wonerful combo!"

MY REVIEW
Lisa94
Reviewed Dec. 17, 2011

"I used chops as well. Adults enjoyed it, kids didn't. Recipe doesn't suggest to drain drippings from pan after cooking pork but that is definitely something I would do next time."

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