Pork Tenderloin with Creamy Herb Sauce

Pork Tenderloin with Creamy Herb Sauce
This goes well with garlic mashed potatoes!

1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine

  1. Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.

  2. In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

YUM Kitchen Witch!!! I love pork tenderloin and can’t wait to try this.

Last night I made one of the recipes you posted a while ago in the low carb forum that was delicious! It was Ground Beef Patties with a Mustard Cream Sauce - the sauce had tomatoes and capers in it…I loved it!!!

Here is the link:


I am so glad you enjoyed it!!! And I hope you like this one as well!!