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Tenderloin with Herb Sauce

Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. —Monica Shipley, Tulare, California
  • 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


  • Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, 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.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts
4 ounces cooked pork: 238 calories, 10g fat (5g saturated fat), 104mg cholesterol, 495mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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Average Rating:
  • Toiler1
    Dec 23, 2020

    Loved it. Didn't have Herbes de Province but looked it up and made my own facsimile.

  • Jody
    Oct 26, 2020

    Fantastic! My family will never eat pork tenderloin any differently!

  • ktype
    Oct 11, 2020


  • jtlee
    Jun 23, 2020

    Second time making this. Did not use salt and added only one tsp reduced sodium soy sauce. It was very good. I will continue to make this.

  • DDPLoeches
    Mar 17, 2020

    This was delicious! I used a whole cup of cream, and a little less red pepper, and we loved it. It was a little salty, so I served it with couscous, made without salt, to balance it a bit. Next time I'd salt the meat a little less or just omit the bouillon granules.

  • pajamaangel
    Jul 22, 2019

    Very tasty! There weren't any leftovers tonight. My sauce did curdle a little bit but I managed to salvage it enough to make it presentable.

  • stjohnj
    Jun 25, 2019

    Loved this recipe. Be sure to choose the lower sodium ingredients or your dish will be too salty.

  • jennb76
    May 23, 2018

    This was INCREDIBLE!!! Easiest and tastiest pork loin I have ever had!! I wouldn't change a single thing about it! I loved it, my kids loved it (and they don't even like pork!), and my husband liked it so much he asked if we could have it again later this week!

  • annrms
    Apr 2, 2018

    DH prepared this dish for our Easter lunch. After reading the comments, he cut back on the salt and used only 2 tablespoons of butter and a touch of vegetable oil so the butter would not burn. He served it with a multi-grain medley that I made with onion and chopped spinach. This recipe is a keeper.

  • browns19fan
    Mar 29, 2018

    This was wonderful but too salty. I meant to skip salting the meat, but I’m too used to following directions as written. It didn’t occur to me until just now that I should’ve rinsed off the salt and patted the meat dry before cooking. I used salt-free fines herbes, reduced-sodium beef base (Better than Bouillon), and low-sodium soy sauce.But the real surprise of the meal was the side dish. I was entranced by the Apricot-Glazed Green Beans recipe mentioned below. Unfortunately, today was the first day in living memory that my freezer contained no French-style green beans. So I cooked a 10-ounce package of frozen chopped spinach on the stovetop, added a good-sized spoonful of apricot preserves and a teaspoon of butter, and let it melt together. It was a perfect companion to the pork, and it really mitigated the saltiness. I’ll bet it will be even better next time! My husband loved the meal, as did I.Demandy, I don’t know what to tell you about the cream. Your review made me a bit nervous, so when I mixed the sauce ingredients together as part of the prep work I kept the soy sauce separate and didn’t add it to the skillet until everything else had been mixed together. I had no curdling issues.Or try cutting back on the butter a bit and don’t drain the pan?