Pork Tenderloin with Creamy Herb Sauce

Pork Tenderloin with Creamy Herb Sauce


"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."

Ingredients 45 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  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.
Tips & Tricks
Marinated Pork Tenderloin

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Reviews 241

  1. 299 Ratings


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!


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


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.