A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

226 calories; 12.9 g total fat; 81 mg cholesterol; 99 mg sodium. 3.3 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (260)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2005
This was really great. I made some modifications based on what I had in the cupboard as well as other reviewer's comments. I used 2% milk instead of cream which worked out fine. I sauteed 1 clove of garlic minced and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp even though I doubled the rest of the sauce ingredients and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot and my husband did too. Thanks for the recipe! Read More
(106)

Most helpful critical review

Rating: 3 stars
10/21/2010
Maybe I shouldn't be reviewing this recipe because I did change the recipe quite a bit. I doubled the sauce added onions and garlic and used 2 lbs of pork tenderloin. I used milk in place of the cream and used fresh herbs (right at the end) in place of the dried. I also forgot to add the beef bouillon. The end result was ok - my hubs liked it better than I did. I just found that there was not a lot of big flavor and the sauce kind of separated during the final 20 minute cooking time. Read More
(9)
323 Ratings
  • 5 star values: 186
  • 4 star values: 92
  • 3 star values: 34
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
02/17/2005
This was really great. I made some modifications based on what I had in the cupboard as well as other reviewer's comments. I used 2% milk instead of cream which worked out fine. I sauteed 1 clove of garlic minced and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp even though I doubled the rest of the sauce ingredients and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot and my husband did too. Thanks for the recipe! Read More
(106)
Rating: 5 stars
02/17/2005
This was really great. I made some modifications based on what I had in the cupboard as well as other reviewer's comments. I used 2% milk instead of cream which worked out fine. I sauteed 1 clove of garlic minced and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp even though I doubled the rest of the sauce ingredients and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot and my husband did too. Thanks for the recipe! Read More
(106)
Rating: 5 stars
03/16/2006
I browned the medallions in butter and chopped garlic then added 1/2 cup chicken broth (mix in the flour here) to the hot pan. I used fresh basil and parsley carrots spinach and mushrooms. Served it with roasted garlic smashed potatoes as suggested but this is great with pasta too. Yummy Read More
(72)
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Rating: 4 stars
04/08/2006
I made this twice because I wasn't satisfied with it the first time. This is one of those recipes that everyone needs to tweak to their own liking. The second time I made it I doubled the sauce added garlic a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce. Next time I will add some mushrooms. Read More
(48)
Rating: 4 stars
02/03/2006
Very nice. It gives a nice flavour to the meat and it remains very tender. I've added 2 cloves of fresh minced garlic while frying the carrots for extra flavour. Quick and easy recipe Great. Read More
(28)
Rating: 5 stars
02/13/2007
YUM! I changed a few things to accomodate what I had on hand...I used milk with a little bit of sour cream chicken stock and fresh lemon juice for the sauce (doubled it of course) and added chopped onion and garlic with the carrots. The sauce was delish over our smashed potatoes. I will be making this again soon! Read More
(22)
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Rating: 4 stars
05/18/2005
This recipe is easy to prepare and tasty. I use fat free 1/2 and 1/2 and add mushrooms. Next time I may add some onions as well. Best made d on a cold day since it is rich and can be a bit heavy. Read More
(18)
Rating: 5 stars
03/16/2006
This was fantastic and so easy. It tasted like it took forever to make. I did double the sauce part of the recipe and then poured it over the red potatoes I fixed. Yummy!! Read More
(15)
Rating: 5 stars
01/01/2005
I've made this twice now. Very easy and simple yet elegant and has a wonderful taste. The sauce is a little thin so I doubled the flour and that did the trick for me. I also used half and half which worked out fine. Thanks for the recipe! Read More
(14)
Rating: 5 stars
04/09/2004
My husband adores this recipe. I used milk instead of cream (didn't have cream) and it still turned out very nicely! The sauce really compliments the pork! Read More
(14)
Rating: 3 stars
10/21/2010
Maybe I shouldn't be reviewing this recipe because I did change the recipe quite a bit. I doubled the sauce added onions and garlic and used 2 lbs of pork tenderloin. I used milk in place of the cream and used fresh herbs (right at the end) in place of the dried. I also forgot to add the beef bouillon. The end result was ok - my hubs liked it better than I did. I just found that there was not a lot of big flavor and the sauce kind of separated during the final 20 minute cooking time. Read More
(9)