Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •0.5 cup minced carrots
- •1.5 pounds pork tenderloin medallions
- •2 teaspoons all-purpose flour
- •1 tablespoon dried basil
- •1 tablespoon dried parsley
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon beef bouillon granules
- •0.66666668653488 cup light cream
- •0.25 cup dry white wine
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 226
- Carbohydrate: 3g
- Fat: 13g
- Fiber: 1g
- Protein: 21g
- Sugar: 1g
Related Recipes
Slow-Cooked Pork Tenderloin
Italian Pork Tenderloin
Pork Tenderloin with Mustard Sauce
Stuffed Pork Tenderloin
Pork Tenderloin
Marinated Pork Tenderloin
Pork Tenderloin with Cherry Sauce
Marinated Grilled Pork Tenderloin
Honey-Glazed Pork Tenderloin
Chinese Pork Tenderloin
Marinated Pork Tenderloin
