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Pork Tenderloin Diane
Very good. Tangy/tart, but it works. Added green onion, might add a touch of garlic next time. Used the juices that were left on the plate when pork rested and added it to the sauce to thin it out a tad. Also tripled the "gravy" ingredients. Good recipe, will be making again.
2 users found this review helpful
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Reviewed On:
Aug. 28, 2009
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