You can use fresh or dried herbes de Provence in this recipe. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.

  • Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.

  • Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees F (63 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing.

  • Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.

Nutrition Facts

631 calories; protein 38.9g 78% DV; carbohydrates 17g 6% DV; fat 39.4g 61% DV; cholesterol 145.6mg 49% DV; sodium 413.8mg 17% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2009
This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family. EDIT: I've made this numerous times. Along with I said above I use regular sliced white mushrooms and I simmer the mushrooms with vidalia onion (in place of shallots) in chicken stock - equal to the amount of water listed in the recipe. when the mushroom are cooked through I add the other ingredients according to the recipe. Much easier and very tasty. 1/2 lemon is not enough and a whole lemon is too much so I'm somewhere in the middle with how much I add. Read More
(42)

Most helpful critical review

Rating: 3 stars
12/26/2007
I served this for Christmas dinner and it was just okay with my group myself included. The recipe calls for too much herbs too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here. Read More
(65)
57 Ratings
  • 5 star values: 43
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
12/26/2007
I served this for Christmas dinner and it was just okay with my group myself included. The recipe calls for too much herbs too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here. Read More
(65)
Rating: 5 stars
07/22/2009
This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family. EDIT: I've made this numerous times. Along with I said above I use regular sliced white mushrooms and I simmer the mushrooms with vidalia onion (in place of shallots) in chicken stock - equal to the amount of water listed in the recipe. when the mushroom are cooked through I add the other ingredients according to the recipe. Much easier and very tasty. 1/2 lemon is not enough and a whole lemon is too much so I'm somewhere in the middle with how much I add. Read More
(42)
Rating: 5 stars
05/16/2006
After trying two other recipes from this submitter I figured why not do this one as well? Came out great! Other two recipes were Asian (Sesame Crusted Mahimahi) and Moroccan (Moroccan Sea Bass Ceviche) in flavor and now this one is French. This person has a very wide range of cooking talent with different cuisines. Read More
(40)
Advertisement
Rating: 5 stars
04/20/2007
For another little tweak on this dish after you pan sear the pork let the surface temp. cool for a little bit then wrap the pork tenderloin in proscuitto serrano ham or something similar to that before you roast it in the oven. Just watch your seasoning as the proscuitto will also add some saltiness to the dish. Read More
(39)
Rating: 5 stars
09/27/2006
Great recipe! I followed it exactly and it turned out great. Very easy and quick to prepare yet very impressive. My guests loved it. The meat was tender and juicy and the sauce was so delicious... slightly sweet and very flavourful. All my guests wanted the recipe. Thanks for sharing Ryan! Read More
(23)
Rating: 5 stars
04/15/2006
This came out really good! The sauce was unbelievable! Served it with garlic mashed potatoes and sauted veggies. Read More
(23)
Advertisement
Rating: 5 stars
05/13/2006
excellent! tried with family and am ecxcited to serve for guests tonight. really really fancy tasting dish that is extremely easy to prepare. Read More
(22)
Rating: 5 stars
01/16/2008
This was one of the most delicious recipes I've ever made and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs but didn't have herbes de provence. Had to use sherry instead of cognac. Used white button mushrooms instead of porcini. Anyway it still came out perfectly. My husband and I both raved about how good it was. The honey was an especially great addition to the sauce. I had my doubts and used a little less than the recipe called for but it added such depth and a delicious sweetness to the sauce. Thank you for the recipe! Read More
(20)
Rating: 5 stars
01/21/2007
This recipe is amazing! I did not alter it one iota and it was perfect. the sauce is sophisticated and suitable for the most gracious entertaining. Thank you! Read More
(20)