Just made this for dinner tonight, served with mashed potatoes, the pork come out beautiful, however the sauce come bland, there was something missing, so i put it back in the sauce pan where the pork was, and once i mixed it with the pan juices, it was outstanding!

I have used this recipe twice now and both times got rave reviews! I followed directions and it turned out really tasty! Sammies the next day were delicious too. Thank you.

Thank-you Ryan! At a recent dinner party, this recipe received rave reviews. The pork and cream sauce were fabulous!! I increased the amount of cream to make more sauce.

I made this last night, and it was great. My father in law said it was the best thing that I have ever made. Served it with sun-dried tomato basil orzo.

This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family.

I am a beginner (really basic!!) cook but this recipe made look like a chef. I did not have cognac but I searched over the internet for substitutions and used apricot juice(nectar). Since the juice was already sweet, I omitted the honey. Used 1/2 lemon following other suggestions. Used all the herbs de provence and did not mind. About the sauce, the instructions OMIT when to mix the heavy cream and I splashed it when the sauce was reduced. The sauce was wonderful. The pork needs to be seasoned with salt and pepper before the marinade, I found it a little bland though full of flavor. And yes, you HAVE to double the sauce. Oh! And I used bottom mushrooms (the cheap ones) and makes no difference.

This is so scruptious. The pork turned out very tender and the sauce was absolutely divine. I would cook this again. This was my first recipe from this site and I enjoy the fact that it allows to adjust serving sizes.

Fantastic !!! My family asked for this receipe again within the first week of making it for the first time. It will be a regular "special occassion" dinner for us!!!

This is one of the best recipes I have ever made, and our guests all loved it too. My 9 year old niece loved the leftovers. I followed others ideas and used less herbes de provence (1/4 cup) and less lemon juice. I also used baby portabello mushrooms. I cannot wait to make it again!

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs, but didn't have herbes de provence. Had to use sherry instead of cognac. Used white button mushrooms instead of porcini. Anyway, it still came out perfectly. My husband and I both raved about how good it was. The honey was an especially great addition to the sauce. I had my doubts and used a little less than the recipe called for, but it added such depth and a delicious sweetness to the sauce. Thank you for the recipe!

This is fantastic! Was better than any pork I've had in a restaurant.

I served this for Christmas dinner and it was just okay with my group, myself included. The recipe calls for too much herbs, too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here.

This was fantastic. The pork tenderloin tasted great without the sauce, but once you added the sauce it was outstanding. We did make one change because we were unable to get porcini's, but substitued with baby portabellas. Honestly you couldn't tell the difference and you can save a pretty penny by substituting. We served this for a catering party we did and everyone kept talking about how great the pork was. We will definately keep this on our menu.

We liked the flavor combination of the shallots and porcinis. I took the recommendation of other reviewers and cut the herbes de Provence in half. It was still a bit heavy. I may have reduced the sauce a little too much as I didn't end up with very much. So next time I make this I will double the sauce and cut the herbes de Provence even further.

An excellent main dish. Relatively easy to prepare as well. I couldn't find the dried porcini mushrooms so used fresh baby portabella. I sauteed them in the leftover oil after browning the tenderloins; then continued on with the recipe. I also just substituted brandy for the cognac as it is what I had available. My husband even liked it, which says a lot!

I made this for my husband and he loved it. We will make this again.