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

Tenderloin with Herb Sauce Recipe

Read Reviews (5)
4.46 5
Publisher Photo
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

4 ounces cooked pork with 2 tablespoons sauce equals 238 calories, 10 g fat (5 g saturated fat), 104 mg cholesterol, 495 mg sodium, 2 g carbohydrate, trace fiber, 31 g 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

Nutritional Facts

4 ounces cooked pork with 2 tablespoons sauce equals 238 calories, 10 g fat (5 g saturated fat), 104 mg cholesterol, 495 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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

Reviews for Tenderloin with Herb Sauce(5)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 19, 2012

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

MY REVIEW
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
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
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.

MY REVIEW
Reviewed Nov. 9, 2009

Delicious! This has become a favorite with both family and guests. Quick to fix but elegant, and so good. I use thick pork chops and cook them a little longer before adding the cream to finish.

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