Reviewed: May 3, 2012

I made this with cubed pork instead as it was way cheaper than the tenderloin... Overall, I enjoy the taste of the gravy and would be willing to try it again with pork tenderloin.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 1, 2012

Took the suggestions for adding more mushrooms, chopped onions and red wine. It was absolutely delicious. Served it over quinoa with a side of sliced tomatoes. My mom, brother and 5 y-o son all loved it. This will be repeated often at our house

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Reviewer:

inglesita

Reviewed: Mar. 5, 2012

I used a few tips from other's like thyme instead of marjoram, and portabella mushrooms. Served it with wild rice and herb roasted potatoes. The entire family Loved it!!!

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Reviewer:

branflake

Cooking Level: Expert

Home Town: Cleburne, Texas, USA

Reviewed: Mar. 2, 2012

I was out out flour so I skipped the gravy part. I rubbed minced garlic, use 1/4 tsp marjoram for each side of the pork tenderloin, salt and peppered it, and rubbed the lemon juice on the pork and put 2 cans of mushrooms in an over safe dish around the pork and put in the oven for about 40 min on 375. I covered for about 20 min and uncovered for 20. Turned out perfect. It had the perfect marjoram-lemon zing and the mushrooms were great too! Would make again like this or even try the original recipe.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Feb. 26, 2012

Fantastic 30-minute meal. Baked potatoes in the microwave and applesauce on the side - perfect. I added about half a cup chicken stock to the pot to give it more sauce while simmering along with half a sliced onion, and doubled the mushrooms. Delicious.

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Reviewer:

Nancy

Reviewed: Feb. 21, 2012

I have made this recipe several times now. It is a no-fail delicious way to cook pork tenderloin. The only changes I make are brining the pork 24 hrs in advance, and adding a little white wine after the pork browns. Delicious! My kids love the gravy it makes, too, as they are all mushrooms lovers. Goes great with mashed potatoes.

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Reviewer:

jaclyn

Reviewed: Jan. 28, 2012

Fabulous and very easy. We did mashed potatoes instead of rice.

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Reviewer:

Jill G.

Reviewed: Jan. 27, 2012

Loved the sauce and mushrooms!!! I substituted chicken broth instead of water. Why not add flavor, right? The tenderloin was moist. For some reason the pork tasted gamey to me, but I think it was me cause the others in my family didn't feel that way. I rated a 5 because I liked the recipe a lot, fun and easy to make and the only issue I had I believe was my own issue with taste of the port. I never cooked tenderloin on the stovetop, but liked this method. Would like to see how it would work with chicken.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Jan. 19, 2012

Delicious & easy!! The mushroom gravy is great. We will definitely make this again

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Reviewer:

Tracy

Reviewed: Jan. 15, 2012

This was very good, and only needed a little tweeking for our tastes. I made the recipe exactly, except for using cornstarch instead of flour (double for more gravy), but found that I needed a little chicken paste and about 1/2 T of worchestshire to give the gravy a little additional flavor. I think I'll add onions next time, but I was surprised at how easy it was to cook the pork tenderloin over the stove. Served with potatoes and creamed spinach ... my husband said he felt like he was eating a restaurant meal.

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