Reviewed: Mar. 16, 2008

This was great. I needed to add a little more of the mentioned ingredients to fulfill the amount of pork I had. Could of used a little more cream. It was great anyway and a new family favorite. Easy enough for this husband to make.

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psuess

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Reviewed: Mar. 2, 2008

This was delicious and I'll definitely make it again. I made a couple of changes - I didn't have prosciutto so I used some maple smoked bacon. And I doubled the sauce, as suggested by some other reviewers. I almost with I would have quadrupled it because it's just so darned good! I followed someone else's suggestion to reduce the sauce a little before adding the meat back to it. It was tender and very flavourful.

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Lynn C.

Cooking Level: Intermediate

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Feb. 27, 2008

The kids LOVED this recipe. I chose it because of the sundried tomatoes but was disappointed because they lost their gorgeous "zing" through the cooking. Next time (and there will be a next time), I'll add them during the last 5 minutes of the simmer...

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Laura

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Reviewed: Feb. 19, 2008

This is one of my new favorites. I did add garlic and omitted the prosciutto, cause I was out. I used rubbed sage instead of fresh. Next time I will make sure I have both. I served it with bow tie pasta and lots of fresh parsley.

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Cindy

Cooking Level: Expert

Home Town: Oakhurst, California, USA

Living In: Bastrop, Texas, USA

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Reviewed: Nov. 13, 2007

Excellent - the only change I made was to double the sauce ingredients. The pork was tender and the sauce was colorful and delicious. Highly recommend.

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ErinsMom

Cooking Level: Expert

Home Town: Patterson, New York, USA

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Reviewed: Nov. 12, 2007

I have made this recipe for my family and for guests on several occassions, and this is one of our favorite dinners. I didn't change a thing about the recipe except that I doubled the ingredients for the sauce so that we would have enough to pour over rice or noodles. I am often guilty of preparing overcooked, tough pork. But, this recipe really helped me to prepare a tender, flavorful pork dish.

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ASPINELLI23

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Reviewed: Nov. 8, 2007

This is a wonderful recipe! The prosciutto / sun-dried tomato mixture was excellent; however, I will reduce the amount of sage next time to make the mixture less 'salty'. Since I'm a visual type of man, this recipe goes well with scalloped, garlic potatoes and steamed green beans or carrots as side dishes. Very colorful!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 29, 2007

My husband made me this dish and it was fantastic. He added garlic, shallots, portabello mushrooms, and wine just to kick it up a notch. I will definately make it again!

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Lisa

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 30, 2007

I have made this dish 5 times, and it is always a big hit. Last night I served it for a party of 20 (adults and children) and they all loved it. I changed the servings from 4 to 20, I loved that it was all calculated for me. The only change that I made was to add a little bit of garlic. I have served it over rice and pasta and both are great options. I received rave reviews from everyone. I used 7.5 pounds of pork tenderloin, and I was amazed that it all was gobbled up. Yummmy.

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Carolyn, Newport Beach, CA

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Reviewed: May 16, 2007

This is decent. I'll probably try it again and update my rating when I do. Didn’t have fresh sage so used ¼ tsp. rubbed sage (scaled to 2 servings).

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

I used dried herbs, half and half, and served it over couscous. I forgot to double the herbs and tomatoes when doubling the sauce, so it was a little bland, but otherwise, it was great!!

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LROBERTS09

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Reviewed: Mar. 18, 2007

I would give this more than 5 stars if I could. I followed the recipe as is. The fresh herbs make this meal awesome. I made this meal for Mother's Day last year in an Italian themed dinner. Everyone loved it!!!!! All the ingredients blend great together. I served it with mashed potatoes w/ prosciutto & parmesan (recipezaar) and sauteed vegetables in evoo & Italian seasonings (red, yellow, orange bell peppers, onion, zucchini, yellow squash). Soup was homemade minestrone and salad. The appetizer was smoked mozzarella bruschetta (forgot where I found the recipe) Will definitely make again.

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Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Reviewed: Mar. 6, 2007

this dish was awesome...i added 2 cloves of garlic...... i wish i doubled the sauce, because i served it with egg noodles and wanted more!!!!!!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 28, 2007

This recipe was absolutely delicious! I very rarely cook pork, but this was a hit with my boyfriend and I. I did make a few changes based on the reviews here, though. I browned the pork in a skillet first, then set it to the side. I then made the sauce (thankfully, I doubled it as suggested.) I didn't have any of the herbs suggested, so I just used 2 tablespoons of Italian Seasoning and some fresh garlic. I also omitted the salt because it was salty enough thanks to the prosciutto. While the sauce was simmering, I added the cooked pork to heat it back up. The sauce was so yummy... I served it over mashed potatoes and with a side of peas. I will definitely be making this one again.

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Amanda!

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 8, 2007

A wonderfully flavorful pork recipe. I love the taste of the sun-dried tomatoes and other herbs. The whole family loved it.

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M.McBride

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Reviewed: Nov. 19, 2006

My husband thinks this recipe is as good as anything he has eaten in a restaurant and I tend to agree. I may also try it with chicken. It is great and took very little preparation.

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CAYLA

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Reviewed: Nov. 5, 2006

I really enjoyed this recipe. I did, however, make a couple of changes based on what I had on hand. I used bacon instead of prosciutto, dried herbs instead of fresh and doubled the cream, chicken broth and tomatoes. I will definitely make again!

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Jen

Cooking Level: Intermediate

Living In: Paris, Kentucky, USA

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Reviewed: Oct. 22, 2006

This recipe was delicious! Easy to make - simple ingredients. Great way to stretch a pork tenderloin.

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marenea

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Reviewed: Oct. 4, 2006

I prefer to add extra sage and sun dried tomato, although recipe is good as is. Easy to prepare and excellent over noodles

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scottymo

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Reviewed: Sep. 12, 2006

This was a very tasty recipe for pork tenderloin. I did make changes as suggested by other reviewers. I pan-seared the pork first which I cut into 1 inch thick medallions rather than strips and then removed them. I didn't have fresh herbs so used 1/2 tsp. each of oregano, sage and basil and added garlic & mushrooms to the rest of the suggested ingredients. I deglazed the pan with about a 1/4 c. of wine and let some of it boil off. For extra sauce, I used 1 cup cream and 1 cup chicken broth mixed with 2 tbsp. flour to thicken it. Once thickened, I added the pork to re-heat and cook through. Served over mashed potatoes with steamed broccoli and my family just loved it!

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