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Categories:
pork tenderloin salt pepper garlic powder butter cream sherry wine parsley herbes soy sauce beef bouillon granules red pepper
Viewed: 19 - Published at: 6 years agoIngredients
- 2 pork tenderloin (1 lb. each)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 teaspoons butter
- 2/3 cup half-and-half cream
- 2 -3 tablespoons sherry wine
- 2 tablespoons parsley, minced
- 1 -2 teaspoon herbes de provence
- 2 teaspoons soy sauce
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon crushed red pepper flakes
Method
- Cut each tenderloin into 12 slices; sprinkle with salt, pepper and garlic powder or some fresh garlic.
- In a large nonstick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side.
- Return all pork to the skillet.
- Combine remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.
