Reviewed: Sep. 7, 2005

This is an excellent dish. It's very flavorful and easy to make. If you want to dazzle your guests, serve this dish.

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Rhiannon's Wish

Cooking Level: Beginning

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 15, 2005

Made this for my husband and I and it is certainly a keeper. I did brown the tenderloin first, removed it and made the sauce separately. Added the tenderloin at the end and allowed it to heat thru. Pork remained juicy and tender amd it certainly is a perfect company dish. Served it with coucous cooked in orange juice. Thanks.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 15, 2005

All the family just loved this recipe. will definitely make it again. Added a little sweet chilli sauce - but know I would like it either way.

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YENOOR7

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Reviewed: Mar. 14, 2005

This recipe is just yummy...I did make two changes, though. First of all I added garlic to the mix, because I love it and I only cooked the pork for the inital 10 minutes. I then removed it while I cooked down the cream and broth mixture. Once the sauce had cooked down, I put the pork back in to heat it up. This is a terrific recipe and I really appreciate having found it!

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LIBBYHAB

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Reviewed: Feb. 10, 2005

I know it changes the point of the dish, but I did not use the sun dried tomatoes or fresh herbs. Instead I used poultry seasoning. I also prefer mushrooms to onions in this dish and seasoned the pork with a little seasoning salt while it browns. But, it is SO good. I have made this several times and we always eat every bite!

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WWILLE99

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Reviewed: Jan. 13, 2005

I loved it. I think it was wonderfully seasoned. I probably used more prosciutto. I also added red wine to deglaze the pan prior to adding the chicken broth and cream. I probably cooked mine down longer than the 20 minute as in the recipe. Then I served it over Risotto, the sauce was lovely on it. I really look forward to having this again.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Nov. 14, 2004

definitely add a little sugar to the sauce. goes very, very well with creamy polenta.

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JAREDTHEGREATER

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Reviewed: Nov. 14, 2004

Like some other reviewers, the recipe as is was slightly bland and lacked enough sauce to be served with pasta. We tried it a second time and doubled the tomatoes, pepper and sage, used 32 oz. of fat free chicken broth and 3/4 cup of fat free half and half. Thickened with a little flour and served over whole wheat angel hair pasta. This made it quite tasty and very saucy...

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cooknman

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Reviewed: Nov. 1, 2004

Very tasty

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PWMOORES

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Reviewed: Oct. 28, 2004

Absolutely fantastic! Simple to prepare and it looked beautiful. I served with mashed potatoes instead of pasta. Also, poured a Covey Run Cabernet Sauvignon ($8 a bottle). Terrific match of flavors. The only tweaking I did was to use dried sage because I couldn't find any fresh and added a bit of fresh minced garlic. You cannot have Italian cooking without garlic. I may have added a bit more heavy cream and chicken broth because I didn't measure. This was wonderful and I cannot wait to make it again. This is in my top five of all time great Allrecipes contributions.

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