Tenderloin with Herb Sauce
Total TimePrep/Total Time: 25 min.
Loved it. Didn't have Herbes de Province but looked it up and made my own facsimile.
Fantastic! My family will never eat pork tenderloin any differently!
Second time making this. Did not use salt and added only one tsp reduced sodium soy sauce. It was very good. I will continue to make this.
This was delicious! I used a whole cup of cream, and a little less red pepper, and we loved it. It was a little salty, so I served it with couscous, made without salt, to balance it a bit. Next time I'd salt the meat a little less or just omit the bouillon granules.
Very tasty! There weren't any leftovers tonight. My sauce did curdle a little bit but I managed to salvage it enough to make it presentable.
Loved this recipe. Be sure to choose the lower sodium ingredients or your dish will be too salty.
This was INCREDIBLE!!! Easiest and tastiest pork loin I have ever had!! I wouldn't change a single thing about it! I loved it, my kids loved it (and they don't even like pork!), and my husband liked it so much he asked if we could have it again later this week!
DH prepared this dish for our Easter lunch. After reading the comments, he cut back on the salt and used only 2 tablespoons of butter and a touch of vegetable oil so the butter would not burn. He served it with a multi-grain medley that I made with onion and chopped spinach. This recipe is a keeper.
This was wonderful but too salty. I meant to skip salting the meat, but I’m too used to following directions as written. It didn’t occur to me until just now that I should’ve rinsed off the salt and patted the meat dry before cooking. I used salt-free fines herbes, reduced-sodium beef base (Better than Bouillon), and low-sodium soy sauce.But the real surprise of the meal was the side dish. I was entranced by the Apricot-Glazed Green Beans recipe mentioned below. Unfortunately, today was the first day in living memory that my freezer contained no French-style green beans. So I cooked a 10-ounce package of frozen chopped spinach on the stovetop, added a good-sized spoonful of apricot preserves and a teaspoon of butter, and let it melt together. It was a perfect companion to the pork, and it really mitigated the saltiness. I’ll bet it will be even better next time! My husband loved the meal, as did I.Demandy, I don’t know what to tell you about the cream. Your review made me a bit nervous, so when I mixed the sauce ingredients together as part of the prep work I kept the soy sauce separate and didn’t add it to the skillet until everything else had been mixed together. I had no curdling issues.Or try cutting back on the butter a bit and don’t drain the pan?