Without all the fat and calories, this herbed wine cream sauce for pork tenderloin is wonderfully delicious. It goes with a simple but flavorful pork tenderloin recipe. Garlic mashed potatoes are recommended.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- ½ cup minced carrots
- 1 ½ pounds pork tenderloin medallions
- 2 teaspoons all-purpose flour
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon beef bouillon granules
- ⅔ cup light cream
- ¼ cup dry white wine
Instructions
- 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.
- 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
| Calories | 226 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 99 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and delicious!
It was okay. I didn’t care for the carrots in the sauce, nor the dried herbs. I had added shallots and garlic, and that probably would have been enough. I prefer a smoother creamier sauce. I was out to try something different and so I did!
Very easy to make and was absolutely delicious!
I omitted the flour and beef bouillon, added 1 tsp salt, and replaced the cream with scd legal yogurt to make it comply with special dietary needs. Turned out great. Maybe next time only 3/4 tsp though.
I halved the basil and doubled the other sauce ingredients as others recommended. I only had a Moscato but it still came out nice.
Like others I made tweaks and both DH and I really enjoyed it. TWEAKS Double the sauce, used milk vs cream. 1/2 the basil of the original recipe, sautéed 1/2small onion and 1 clove garlic with the carrots, added sautéed mushrooms to the sauce as dish was simmering. Served with steamed broccoli and buttered noodles. Like another reviewer noted, the sauce did separate but not a huge issue and would definitely make this again.
This was really good! I served the sauce on baked squash as a side, and that was nice. I wonder if you could get away with dealcoholized wine, or even white grape juice in this? I’ll try it next time.
I’ve looked for ages for a pork tenderloin recipe that keeps it moist and tasty. I’ve finally found one in this recipe. I’ve made it several times and we always love it. It makes great leftovers as well.
I like it but I was the only one. Everyone else didn’t like the sauce. 🙁
I used a beef boullion cube instead of the granules because that’s what I had. It was easy and delicious. this recipe could also be used with chicken or veal.
Delicious. Serve on rice, add mushrooms for extra interest and flavor
Would give it 5 stars with these changes: Cook mushrooms in margarine and then add chopped onions. Cook onions until soft. Add 3 cloves grated garlic to pan along with pork. After browning pork and removing from pan, add flour and beef granules, then deglaze with wine. Next add cream and fresh herbs. Stirred until smooth and returned pork to pan. Cover and simmer for 10 minutes.
I made this entree for 50 people. Turned out great! I did add a little more wine and some beef broth to thin the sauce. Served with egg noodles and roasted veggies.
Would definitely make this again. Like others, I made some modifications: diced same amount of onions and carrots and added 2 minced garlic cloves (cooked at the beginning), used 1% milk and chicken granuales (didn’t have beef), and doubled the sauce part of the recipe. Served with steamed potatoes…..sauce was awesome in the potatoes.
3 stars because the base recipe has some redeeming qualities. way too much parsley but besides that it has a good base.
the heavy cream and white wine make this dish
Delicious! I did make a few substitutions based on what I had available – 2 percent milk instead of cream, white wine vinegar instead of wine, and also doubled the sauce recipe. Added minced garlic and chopped onions while sauteing the carrots, as suggested by another reviewer and it added great flavor to the sauce. Definitely a keeper!
Followed the suggestions to double the sauce and added onion and celery to the carrot. I also used milk instead of cream and didn’t have any dried herbs but used a beef bullion and mushroom bullion cube. This was dynamite and my boyfriend told me it was a huge win.
Really good. I cooked it different than how the recipe calls for because I wanted it off the stovetop and in the oven instead. I salt/peppered/floured the patted-dry loin and the seared in a pan on the stove until browned. Then I added some white wine and chicken broth along with all of the spices (excluding flour and cream), the carrots and a chopped onion in the pan and cooked that for a bit. Then poured that down over the pork in a casserole dish and baked it at 350 for 45 minutes covered in foil. Then I removed the liquid and veggies and added some cream and corn starch to thicken. Was really good gravy on both the pork and mashed potatoes.
I’m rating this for the sauce (which was great), because I roasted my pork tenderloin. I added some of the pan juices and some seasoning (salt, pepper, granulated garlic) because I found it to be a little bland as written, perhaps because I used skim milk rather than cream. Also added mushrooms. It was really good, thanks!
It was okay. I made it as directed w/o changes. I thought it was rather bland and will probably try it again with some of the additions others recommended.