Bifana Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Feb. 25, 2003
I'd love to give the recipe 5 stars but the presentation with the cooked rhubarb on top just didn't look very good. The taste, however, was definitely a keeper, so I think I'll roast the seasoned/seared pork tenderloin until done and then serve the spiced rhubarb sauce on the side!
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Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jun. 5, 2002
This is fantastic--so good! I made it for Father's Day several years ago for a pork-loving father, and now it's a tradition. My mother makes it almost every large dinner party she's hosted. I serve it with couscous with golden raisins and green onions and a green salad. It is a huge hit with everyone that tastes it!
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Reviewed: Mar. 10, 2002
My family really enjoyed this. All the different spices mixed well with the pork. I'm definitly keeping this recipe.
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Reviewed: Mar. 8, 2002
Wow! This is really good. I had to cook the pork a little longer than instructed because I didn’t allow extra time for the basting. The temperature was right on though, I used a thermometer and it turned out beautifully. Thank you for sharing this recipe. -LNP
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Reviewed: Jan. 17, 2001
we loved it. My husband asked me to bookmark this so I could cook it for our guests. after the chutney is made the rest is quick and easy! my advice would be to cook the chutney early (a day or a few hours)and put it away until the time you do the roast.
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Displaying results 51-55 (of 55) reviews

 
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