Ingredients
2 pork tenderloins (1 pound each)1/2 teaspoon salt4 teaspoons butter2/3 cup half-and-half cream2 tablespoons minced fresh parsley2 teaspoons herbes de Provence2 teaspoons reduced-sodium soy sauce1 teaspoon beef bouillon granules1/2 to 3/4 teaspoon crushed red pepper flakes
Preparation
Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan.
Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.
