My family enjoyed this recipe quite a bit, though I may fiddle with it some more next time. I reduced the cooking time to 20-30 minutes per pound for the tenderloin (total cooking time for my 1 1/2 lb tenderloin to reach 165 F was just under an hour at 350 - I put the apple butter mixture on after 30 minutes). When the pork was done, I removed it to a plate to rest and then took a mixture of 6 tbsp of cornstarch and 6 tbsp of apple juice (basically just make sure to use equal amounts, you can use more or less depending on how much liquid you have left) that I had whisked together and mixed that into the juice mixture left in the pan and brought it to a boil over medium low heat to help it thicken up. It made a wonderfully tasty gravy for the pork and my side dish of cheesy mashed potatoes.

Reviewed On: Feb. 21, 2008

This was pretty good, we really liked the sauce, though I wish it had thickened up some since I was serving the steaks with mashed potatoes. Next time I'll add a bit of cornstarch mixed with a little broth at the end to thicken it and see if that helps any. I used beef broth instead of chicken and that seemed to work very well. I also seasoned the steaks with garlic in addition to the salt and pepper (and used ribeyes as a personal preference). Over all I think this was very good. With a few more tweaks it could be amazing. as it was, it tasted pretty close to something I'd be served in a restaurant.

Reviewed On: Feb. 19, 2008

My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications). The only real changes I made this time was adding some orange zest & roasted garlic & onion powders to the sauce as well as the breading mix. For a side dish I just made rice, but I used chicken broth instead of water for the rice and added a tablespoon (or so) of orange zest. It came out wonderfully. When I make this next time, I'll reduce the oil in the sauce (use less than the 1/4 suggested), it was overpoweringly oily tasting some bites. I'll use frozen concentrated OJ instead of fresh next time to add more orange flavor (and add a bit more to make up for the less oil). I also don't think I reduced the sauce as much as I should have (I did reduce it to half the original but it never seemed to coalesce), so I’ll try and be patient. One other odd thing was that the orange slices seemed to soak up a lot of the alcohol in the dish, so each bite of the orange itself was a bit overwhelming. I believe the prep timing is off on this recipe (it says 15 minutes but it took that long just to slice and soak the chicken, not to mention the breading & frying), I don’t think the reduction is taken into account. I was reducing for more than 20 minutes before I got impatient and decided to move things along.

Reviewed On: Feb. 15, 2007