Hmmmmm. I think this has potential (even though I was not a fan...). Made this for dinner tonight. My bf liked it, but didn't "love" it. I pretty much followed Susan's directions to a T, but did make a few adjustments as many others did. Here are my changes: a) marinated my 1 lb. tenderloin (I 1/2'd the recipe) for ~ 1.5 hrs. in 1 garlic clove (sliced) & 1/4 c. EVOO, b) made several 'slits' in the meat & filed w/ the sliced garlic , c) brushed both sides w/ ~ 1/4 c. dijon mustard / seasoned to taste w/ s&p & d) liberally coated all w/ 1 c. Italian bread crumbs, tented w/ aluminum foil and baked as directed. I am not sure how long it took for my tenderloin to cook thru (I used my Williams Sonoma digital thermometer set to register well done - 170 degrees). I found my meat to be a tad tough. This has NEVER happened to me b4 (I've cooked many well-done tenderloins that were juicy & tender). I think I need to buy my meat somewhere other than the Italian market next time (I have noticed that the frozen tenderloins I purchase at the Italian butcher are a dk. red color; the ones I purchase fresh at my local grocer are much lighter colored, similar to raw chx.). Could this make a difference texture wise? Who knows! This is definitely worth giving another go, but, when I do, I'll be sure to omit the mustard & follow Sue's directions :) Served w/ garlic carrots by Chris & herbed mashed potaotes. Thx. for sharing :)
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