Tenderloin with Herb Sauce
Total TimePrep/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, 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 NoteLook for herbes de Provence in the spice aisle.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.
Jun 25, 2019
Loved this recipe. Be sure to choose the lower sodium ingredients or your dish will be too salty.
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!
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.
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?
Feb 23, 2018
I loved the flavor of this dish but for some reason the sauce curdled. I followed directions and didn’t sub any ingredients. Still tasted good. We did drain the fat after cooking the pork.
Feb 7, 2018
Hubby and I both LOVE this dish. Phenomenally delicious. The only change I made was, grilling both tenderloin, but only using 1 for this dish, (since it's just the 2 of us) and froze the other. I kept the sauce the same, even though we halved the meat, so we had plenty of sauce.
Jan 16, 2017
Delicious and so easy to make!! Love to serve this with mashed potatoes !!!
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.
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.