Reviewed: Jul. 19, 2008

My whole family loved this recipe. (picky husband and 2 young boys) They asked for seconds. I served this with mashed potatoes and applesauce. I will add a few extra spices as suggested by some reviews and bring this up to a 5 star review.

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Tina Baker


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Reviewed: Jul. 14, 2008

Delicious! Followed the recipe closely except substituted vegetable broth instead of water. To thicken, I then added 1 rounded tsp cornstarch mixed with 1 tbsp cold water in place of the flour. Very easy to prepare, appealing presentation and fork tender--perfect for busy weeknight meals. Will definitely make this one again!

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ElterWater Cafe


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Reviewed: Jul. 3, 2008

Totally awesome. Just added a little sherry wine to gravy - excellent recipe!

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maggi


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Reviewed: May 16, 2008

This is a great recipe! I love the fact that it's easy and you do it all on the stove top. I've made this for my family twice and it came out awesome both times. I didn't have any marjoram, so I substituted oregano. Also, the second time I made it, I added shallots to the pan at the same time as the mushrooms. Superb!

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MUGUETB


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Reviewed: Apr. 26, 2008

Double the sauce. Didn't have pork tenderloin, used center cut chops. Delicious.

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PETZK


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Reviewed: Apr. 6, 2008

Broke my habit of onions with everything and didn't miss them at all with this dish. The lemon juice brightened the flavor and the resulting gravy was sinfully delicious. Only change I made was to thinly slice the garlic and add to the pan for cooking time (it dissolved, but the subtle flavor enhanced the gravy). A winner here!

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AbbyNormal

	Cooking Level: Expert Home Town: Buffalo, New York, USA Living In: Niagara Falls, Ontario, Canada
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Reviewed: Mar. 27, 2008

Extremely quick, easy, and good.

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Sunnybrook311


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Reviewed: Mar. 22, 2008

My wife claimed this to be the best dish ever last night. I added yellow peppers with the mushrooms which added a distinct flavour to the gravy. I removed the mushrooms and peppers before making the gravy. I served the pork on basmatti rice cooked in chicken broth, served with steamed vegetables tossed in pesto.

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MAXDEMON


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Reviewed: Mar. 15, 2008

Really good. I added more butter, chopped onions and a little white wine so there would be more gravey for the rice -- for the kids:)

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NotBettyCrocker


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Reviewed: Feb. 22, 2008

Fantastic!!!! I used portobello mushrooms and 1/2 a diced yellow onion. I also put the mushrooms and onions in when it was simmering so they carmalized. I also used both thyme and marjoram. I served it with red bliss mashed potatoes. It was a big hit with my family.

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tamcook

	Cooking Level: Expert
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Reviewed: Jan. 24, 2008

I had to cook this for close to 45 minutes until the juices ran clear, and then it ended up being much drier than when I pan bake it. I used thyme as well, since I didn't have marjoram. Also, I added white pepper for a bit of kick. The flavor would be vastly improved if the mushrooms were sauteed before or with the searing of the pork. I also ran out of time to make a proper gravy with the juices, but this was just okay for me.

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Lindsay H

	Cooking Level: Expert Home Town: Wayne, Pennsylvania, USA Living In: Fayetteville, North Carolina, USA
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Reviewed: Aug. 20, 2007

Excellent!!!! Followed the recipe exactly, except didn't finish with the flour because we had red potatoes and no gravy was needed. Just topped with left over pan juices, and that in itself was amazing. The mushrooms! Oh the mushrooms that comes from this recipe are DELICIOUS! Yummy easy weeknight recipe!!

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MamaGirl

	Cooking Level: Intermediate Home Town: Glendale, Arizona, USA Living In: Avondale, Arizona, USA
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Reviewed: Jul. 23, 2007

My family really enjoyed this dish, even my 10 month old. I used a Pork loin rather than a tenderloin and it was still delicious. I just had to cook it a little longer. I didn't have Marjoram so I used Thyme instead and really liked the flavor. I also used Portobello mushrooms which gave it more flavor. I will make this often!

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LFITZGERALD3


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Reviewed: Jul. 9, 2007

The pork was tasty but the gravy was pointless. I even added onion and more garlic and it was still lacking any substantial flavor. I do not recommend this recipe. You are better off just using a powdered gravy.

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wyleemonkee


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Reviewed: May 4, 2007

Very nice and easy. The pork turned out nice and tender. I should have added onion at the beginning because I found the gravy just a little bland. Will make again.

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beckyh

	Cooking Level: Intermediate
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Reviewed: Apr. 12, 2007

Great recipe! It doesn't take very long and is very moist and flavorful. The only change I made was to use pork loin chops due to the fact that our small-town grocery store didn't have the regular pork loin. Still turned out wonderful. For an extra kick, my husband enjoyed a little hot sauce, which I added right before I simmered.

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SARAHJANECOX


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Reviewed: Apr. 2, 2007

I made this for dinner tonight and it was very good! The pork was moist and the gravy tasted great. I did add a little more salt to the gravy but that was because of my taste buds. I added onions to the dish in the beginning while searing the pork -- good tip from the other reviewer. I served this with steamed broccoli. Thanks for the recipe! I will definitely make this again.

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Carmen

	Cooking Level: Intermediate Home Town: Oconomowoc, Wisconsin, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Mar. 16, 2007

Very tasty. I added 1/2 diced onion. The caramelized onion and mushrooms made a nice reduction. Didn't have rice, so served it with a garlic couscous.

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LOSTDUTCHMAN


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