Reviewed: Mar. 23, 2008

A very good recipe. I thought it was missing something and next time I will add some sun-dried tomatoes, which I think will help round out the flavors. Easy to put together and looks very impressive.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2007

Very nice recipe..slicing the pork tenderloin lenghtwise is also called BUTTERFLY-ing../good for stuffing also.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

doePastaB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2006

Absolutely perfecto! My only change was to only use about of the 1/2 of the olives because some of us don't like olives very much. Added sun-dried tomatoes to the stuffing to replace them. Garnished with Parmesan cheese and served with a spinach salad and a lovely White Zinfadel.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2003

Very good. Since we like a lingering flavor, we used more garlic mustard. Will try using this on pork chops also.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2003

It is so hard to find a great pork tenderloin recipe. This was amazing. The meat was very tender and the flavor was great. Thanks for posting.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2003

This is by far the best recipe for pork tenderloin I have ever eaten. My husband said it was incredible,but do I want to spend 2 days in prep? Preperation was minimal and the flavor was wonderful. I did not have red peppers or browning sauce, I did use olive oil on the onions and mushrooms. Cooked on the grill until done. GREAT

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Carol

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2003

Loved this-very flavorful.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2003

The mustard and garlic give the pork a very different and satisfying taste. This was a very easy recipe. My family was impressed. The pork was very tender, juicy and flavourful.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

01COOKIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2002

Wow!! This was fantastic, so tender! We can't wait to make it again and share it with some friends.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

KARRIK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2002

This recipe is wonderful! I have a sensitivity to garlic in its natural state so I used garlic powder and it was just as tasty as I imagine the original recipe would be. My husband gushed over it. I used a small (1lb) pork loin, perfect for two people. Thanks Richard.

Was this review helpful? [ YES ]
6 users found this review helpful