I tweaked this to our liking and now it's one of my favorite recipes. I use 'medium'Chili Powder from Penzeys and I also use Ground Chipotle from Penzeys. These are two totally different spices. If you try to use 3 TBS of ground chipotle it would be inedible in my opinion! I use 1 tsp each of onion powder, garlic powder and kosher salt, then 2 TBS Chili Powder (like you'd use for chili!) 2 TBS brown sugar, and 1/4 tsp Ground Chipotle. I rub on the tenderloin and then roast in a 375* oven for 25 minutes, then rest for 10 minutes before slicing. I always serve with Chipotle Mashed Sweet Potatoes, which are just cubed sweet potatoes simmered until tender, 1 TBS of butter and 2 minced chipotle peppers and a generous spoonful of the Adobo sauce from the can whirled with an electric mixer until smooth. Perfect dinner with just enough spicy/smoky/sweet!

Reviewed On: May 17, 2012

Four stars as written, five stars with my tweaks. Instead of pork chops I used a 1.5 lb pork tenderloin that I cut into 6 pieces and pounded to 3/4" thickness. Much more tender and juicy! I seasoned the cutlets with salt and pepper, garlic powder and smoked paprika before browing. I used Chicken Broth instead of water and doubled the stuffing ingredients but did not double the liquid. 3/4 - 1 cup of liquid was perfect for 3-4 cups of stuffing. I used Craisins instead of Raisins and a full can of soup. Very good flavor, and totally said "comfort food" which can be hard to accomplish mid-week! =) Will definitely make again!

Reviewed On: Sep. 8, 2011

Four stars as written, five stars with my tweaks! I made a 2 lb flank steak and knew that the marinade volume was way too much. I halved everything but the garlic and ginger, in fact I doubled the garlic and ginger! Also put in a healthy squirt of Sriracha for sweet heat. I also omitted the meat tenderizer, I don't think its needed if you fork your steak well. Marinade and steak went into my FoodSaver canister for 2 hours, but there was so much marinade that I couldn't bear to toss it! It went into a saucepan with 1/2 cup of water to tone the harshness of the soy sauce and raw onion, then thickened with arrowroot. Served the sauce with the steak at the table and it was a huge hit. I served it with an Asian style quinoa pilaf which was much more flavorful and healthy than rice. Dinner was amazing! I'll make this again!

Reviewed On: Jan. 28, 2010