Reviewed: Apr. 8, 2013

Excellent!! This is my go-to recipe when I want to impress, but want something easy. I am not a huge fan of pork, but this recipe is mouth-watering!

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Reviewer:

kelly b.

Reviewed: Apr. 2, 2013

Fantastic. Will make again.

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Reviewer:

4thandlast

Reviewed: Jan. 26, 2013

When I made this pork the other night, I had an incident with the first batch(I will spare you the details), so the final product was slightly different than the recipe called for. However, it turned out well and I would make it again. Here is what I ended up doing: cut the pork into medallions and cook them 4-5 mins per side in the olive oil. Set aside the pork and cover to keep warm. Add ham (my husband suggests trying bacon instead!), 1/2 tbsp dried sage, 1tbsp dried parsley, tomatoes, and a dash of onion powder. Let cook for a few minutes. Add chicken broth, cream (I used half and half), salt, and pepper. Put pork back in skillet to coat with sauce and warm through.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jan. 5, 2013

Made this recipe just as the recipe states. Used sliced pork medallions as one reviewer suggested, but simmered all for the 15-20 minutes. It was very good. The pork was tender and flavorful. Served with "Gormet Risotto" and "bread maker Foccacia". It made a very nice meal. Thank you for sharing the recipe!

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Reviewer:

sport

Reviewed: Dec. 2, 2012

Doubled recipe for a dinner party, and it was a big hit, including 1 comment that it was the best pork they ever tasted. Made a couple modifications. Added about 3/4 cup shiitake mushrooms. Soaked pork in brine solution around 6 hrs before cooking, brine flavored with herbes de provence. Pork came out very tender and moist. Made extra sauce by doing 2 cups each broth and cream instead of 1.5, which makes it go a longer way if served with pasta or rice and doesn't waste the remaining 1/2 c of cream that I probably wouldn't use otherwise.

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Reviewer:

Wolio55

Reviewed: Oct. 10, 2012

So this will now be a staple in our house! I used more prosciutto, more sage, more parsley, more sun dried tomatoes (like 3-4 tbsp each) and no salt (the prosciutto does it all). We wanted to lick the plate it was so good! The flavors just burst forward and make a very tasty, easy dinner. As I say, we'll be doing this recipe again and again!

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Reviewer:

Judy

Reviewed: Jul. 24, 2012

I made this for a special dinner that I was delivering to some friends, and it was great. I definitely used some of the tips that were given in the reviews: 1. Sear the pork slices (but don't cook completely) in olive oil before starting the sauce, then remove the pork and set it aside. Reduce the remaining juice back to just the oil If you don't remove the pork and reduce the juices, you'll have the problem some people mentioned--the sauce doesn't thicken because the pork releases too much juice. 2. Add fresh basil, oregano and sliced mushrooms to the mix, as well as garlic. 3. Saute the onions and mushroom about 5-10 minutes before adding the rest of the herbs. tomato & prosciuitto. 4. Add about 1/2 tbsp of flour or cornstach to help thicken the sauce. 5. When you add the pork back in so that it can finish cooking, don't add the juice that has seeped out while it was sitting. This is really a fast, easy and delious dish. The tips make it sound complicated, but it's not at all. Enjoy!

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Reviewer:

reets

Reviewed: Feb. 16, 2012

This was delicious! My husband made this for my birthday. We didn't have easy access to Sun Dried Tomatoes, so we used Sun Dried Tomato Pesto and it turned out great!

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Reviewer:

LadyMyers11

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

nice and easy to make! and delicious :)

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Reviewer:

Veronica

Reviewed: Feb. 5, 2012

This was really pretty tasty. The flavor of the sauce was very nice. After reading the reviews I decided to make a double batch of the sauce. Glad I did, but it was a bit too thin. Next time I will thicken it a little more. Also served it over penne, and next time I will use a thinner, smaller pasta. We had the leftovers a few nights later, and I almost think it was better. Maybe the flavors of the sauce had more time to marry. I will make this again, it is nice to do something different with a tenderloin for a change.

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