Pork Tenderloin with Cream Sauce

Name: Pork Tenderloin with Cream Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 240 milliliters beef broth; 3 Tbsps butter; 64 grams chopped carrot; 0 teaspoons dried thyme; 2 teaspoons all-purpose flour; 2 teaspoons minced fresh parsley; 2 Tbsps half-and-half cream; 2 Tbsps lemon juice; 1 teaspoons grated lemon peel; 53 grams chopped onion; 0 teaspoons pepper; 340 grams pork tenderloin

Pork Tenderloin with Cream Sauce might be a good recipe to expand your main course repertoire. One serving contains 416 calories, 38g of protein, and 25g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up flour, parsley, pork tenderloin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. Users who liked this recipe also liked Pork Tenderloin with Pear Cream Sauce, Pork Tenderloin in Mustard Caper Cream Sauce, and Panko Crusted Pork Tenderloin with Dijon Cream Sauce.

Instructions

In a large skillet, saute carrot and onion in butter for 2 minutes.

Ingredients you will need

Butter

Carrot

Onion

Equipment you will use

Frying Pan

Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon peel, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a meat thermometer reads 160° and juices run clear.

Ingredients you will need

Lemon Juice

Lemon Peel

Bay Leaves

Pepper

Broth

Thyme

Meat

Pork

Equipment you will use

Kitchen Thermometer

Remove meat and keep warm.

Ingredients you will need

Meat

Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet.

Ingredients you will need

Vegetable

Bay Leaves

Equipment you will use

Frying Pan

Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Cream

All Purpose Flour

Equipment you will use

Frying Pan

Serve with pork; sprinkle with parsley.

Ingredients you will need

Parsley

Pork

Equipment

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

bay leaf 240milliliters

beef broth 3Tbsps

butter 64grams

chopped carrot 0teaspoons

dried thyme 2teaspoons

all-purpose flour 2teaspoons

minced fresh parsley 2Tbsps

half-and-half cream 2Tbsps

lemon juice 1teaspoons

grated lemon peel 53grams

chopped onion 0teaspoons

pepper 340grams

pork tenderloin

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Ca' del Bosco Franciacorta Cuvee Prestige Edizione 45 with a 4.9 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.