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Tenderloin with Herb Sauce

 Tenderloin with Herb Sauce
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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
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.

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Tenderloin with Herb Sauce (continued)

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