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.

Yields: 6 servings

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.

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