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Pork Tenderloin with Creamy Herb Sauce
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 12.9g|
|Saturated Fat 5.5g|
|Total Carbohydrate 3.3g|
|Dietary Fiber 0.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|