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

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


  • 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

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


  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.

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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."

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."

Reviewed May. 19, 2012

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

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."

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!"

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