Tenderloin with Herb Sauce Recipe

4.5 7 16
Tenderloin with Herb Sauce Recipe
Tenderloin with Herb Sauce Recipe photo by Taste of Home
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Tenderloin with Herb Sauce Recipe

Read Reviews
4.5 7 16
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet coated with cooking spray, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan.
Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving. 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

  • 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
  1. Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet coated with cooking spray, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan.
  2. Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving. 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

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Reviews forTenderloin with Herb Sauce

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jetluvs2cook User ID: 1675049 259756
Reviewed Jan. 16, 2017

"Delicious and so easy to make!! Love to serve this with mashed potatoes !!!"

MY REVIEW
valdater User ID: 5632060 235710
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 User ID: 2106899 112656
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 User ID: 1076461 140679
Reviewed May. 19, 2012

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

MY REVIEW
shopkrm User ID: 4299307 134150
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 User ID: 4844817 134147
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 User ID: 5737026 54045
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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