The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2009
This was good, just a tad lemony. I didn't find the gravy too flavorful so I added a pack of mushroom gravy from clubhouse to the water mix, and upped the water to 1.5 cups (we like our gravy here!)
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 28, 2009
This was WONDERFUL!! I made a couple of very small changes. Added some onion, used more mushrooms (and a bit more butter). Then when I did the gravy I used about a tablespoon of Burgandy cooking wine. It was heavenly. NO LEFTOVERS TONIGHT! It was all gone in 10 minutes! Will make this one often!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 16, 2009
Very moist and tender. The mushrooms soaked up more of the sauce than the pork did, I wished the pork had more of the sauce flavor since it was so good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 6, 2009
Very good (and easy) recipe, will make again!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 9, 2009
This was really good - we added onions for extra flavor. Gravy was delicious. Definitely will make again.
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Cooking Level: Expert

Home Town: Morris, Illinois, USA
Living In: Sequim, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 31, 2008
My family loved this!! I didn't make a gravy but I did add chopped purple onions to it and it was great!!! We will be doing this again!!
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Cooking Level: Intermediate

Home Town: West Covina, California, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 24, 2008
flavorful and tender!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 27, 2008
The only change I made to this recipe was to use chicken broth instead of water and I made sure to use a thermometer with a timer so I wouldn't overcook the pork. Nothing more tasteless than overcooked pork. I cooked a lot faster than the recipe called for. I also doubled the recipe because I have an 18 year old son who can put the food away. There was hardly any left after dinner! It was very tender and delicious. I thought about adding onion but decided not to and I don't think anyone missed them. I did use extra mushrooms though. I will definitely make this again.
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 24, 2008
Yummo!!! My 1.5 pound tenderloin lasted just barely over 1 meal. My husband loved this recipe. I used the few leftovers to fill enchiladas a couple days later and they were fantastic, too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 17, 2008
YUMMY! I did make a few changes....I added just a little onion, and I sauteed the onion and mushrooms in the butter before I added the pork for browning. Overall though, one of the best ways I've ever made a tenderloin....it was so good, even my 5 and 7 year olds gobbled it up!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 3, 2008
Totally awesome. Just added a little sherry wine to gravy - excellent recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 26, 2008
Double the sauce. Didn't have pork tenderloin, used center cut chops. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 27, 2008
Extremely quick, easy, and good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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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Cooking Level: Expert

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