I made this recipe as written, but I tripled the sauce as suggested by others because my boyfriend enjoys worcestershire and dijon. The sauce is quite tangy and has a lot of flavor, so if you don't love the tastes of worcestershire and dijon I wouldn't make more. A little goes a long way. Next time I'll probably just buy thin sliced pork cutlets instead of a tenderloin. It saves some time and it won't affect the taste.

Reviewed On: Oct. 12, 2009

This recipe is delicious and versatile. I've used it as a topping for enchiladas and as a veggie or chip dip. I really don't care for cilantro very much and even I really enjoy it.

Reviewed On: Mar. 26, 2009

Oh my! So Good. I used "Kitchen Basics" brand chicken stock because it actually has LESS sodium than the 40% reduced sodium chicken broth, plus I think it added a depth of flavor. Other than that made the recipe exactly as written. I served it with no yolk "Reames" brand egg noodles (from the frozen foods aisle). Low-fat comfort food, who knew?!? Added bonus: one pot meal.

Reviewed On: Feb. 26, 2009