Pork Tenderloin with Creamy Herb Sauce

Name: Pork Tenderloin with Creamy Herb Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons beef bouillon granules; 118 milliliters minced carrots; 1 Tbsp dried basil; 1 Tbsp dried parsley; 59 milliliters dry white wine; 2 teaspoons all-purpose flour; 1 teaspoons ground black pepper; 158 milliliters light cream; 680 grams pork tenderloin medallions; 1 Tbsp vegetable oil

Pork Tenderloin with Creamy Herb Sauce might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 24g of protein, 11g of fat, and a total of 213 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up ground pepper, vegetable oil, basil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.

Ingredients you will need

Carrot

Cooking Oil

Equipment you will use

Frying Pan

Add pork, and cook until lightly browned.

Ingredients you will need

Pork

Remove only pork, and keep warm.

Ingredients you will need

Pork

In the skillet, stir together flour, basil, parsley, pepper, and beef granules.

Ingredients you will need

Parsley

Pepper

Basil

All Purpose Flour

Beef

Equipment you will use

Frying Pan

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.

Ingredients you will need

Light Cream

Pork

Wine

Equipment you will use

Whisk

Frying Pan

Equipment

Frying Pan

Whisk

Ingredients

Servings:

1teaspoons

beef bouillon granules 118milliliters

minced carrots 1Tbsp

dried basil 1Tbsp

dried parsley 59milliliters

dry white wine 2teaspoons

all-purpose flour 1teaspoons

ground black pepper 158milliliters

light cream 680grams

pork tenderloin medallions 1Tbsp

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. 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 Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.