Shelly's Recipe

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Category: Roasts/Tenderloins - Pork

1 tbsp vegetable oil
2 cup carrot (minced)
2 lb pork tenderloins (cut in medallions)
2 tsp all-purpose flour
1 tbsp dried basil
1 tbsp parsley (dried)
2 tsp black pepper (ground)
2 tsp beef bouillon granules
3 cup light cream
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.