Thursday, February 19, 2009

Pork Tenderloin with Creamy Herb Sauce

I found this recipe on (my favorite online cookbook), and it was simply delicious! I did use milk instead of cream, and chicken broth instead of wine: and I doubled both of those for more sauce. I also added some onion sauted with the carrots. Enjoy!

1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons all-purpose 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

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.


Jeremy said...

OK, cooking is one thing we do (too well, in fact). This looks good.

I posted a PDF of Brooke's cookbook on our blog: . But don't print it! It's 149 pages.

Michelle said...

Wow, that is impressive. I've aways wanted to get all my recipes typed up and make my own cookbook... some day, right?

Dustin and I love to cook also. And more than that I LOVE to bake. I'm going to try to post my favorites on this blog :) My big dream in life is to own a patisserie someday.