Pork Tenderloin with Creamy Herb Sauce

Ingredients

• 0.5 teaspoon beef bouillon granules 
• 0.5 cup carrots minced
• 1 tablespoon basil dried
• 1 tablespoon parsley dried
• 0.3 cup cooking wine dry white
• 2 teaspoons flour all-purpose
• 0.5 teaspoon ground pepper black
• 0.7 cup cup heavy whipping cream light
• 1.5 pounds pork tenderloin medallions 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• whisk

Directions

1. Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
2. Add pork, and cook until lightly browned.
3. Remove only pork, and keep warm.
4. In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
5. 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.