Reviewed: Aug. 11, 2009

It was overwhelmingly mediocre. Followed the recipe to a tee...none of us really cared for it.

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stellarbeing

Cooking Level: Intermediate

Home Town: Lawson, Missouri, USA

Living In: Polo, Missouri, USA

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Reviewed: Apr. 20, 2009

Excellent recipe! I cut down herbs and the honey to 1 tbs. My family really enjoyed this dish.

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amanecer

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I loved this dish! I followed some of the other feedback and cut down the herbs and I made extra sauce (I increased it by 50%). I also cut the honey to one T and added a splash of white wine. It was a hit- thanks for sharing!

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canton21224

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 9, 2009

Really good, but 1/2 cup of herbs de Provence is way too much. I had not read other reviewers' comments regarding this, and I ended up scraping a lot of it off before I browned the meat. A couple tablespoons would be more than enough. I also used shiitake mushrooms for the sauce which worked well.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2008

This is better than any restaurant pork dish I have ever had. Instead of cooking in the over, I grill for about 40 minutes on the top rack. Less mess in the kitchen and better flavor.

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mdavidmoore

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Reviewed: Jun. 17, 2008

Just made this for dinner tonight, served with mashed potatoes, the pork come out beautiful, however the sauce come bland, there was something missing, so i put it back in the sauce pan where the pork was, and once i mixed it with the pan juices, it was outstanding!

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*Susy2211*

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Reviewed: May 15, 2008

I have used this recipe twice now and both times got rave reviews! I followed directions and it turned out really tasty! Sammies the next day were delicious too. Thank you.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: May 10, 2008

Thank-you Ryan! At a recent dinner party, this recipe received rave reviews. The pork and cream sauce were fabulous!! I increased the amount of cream to make more sauce.

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Lizzie

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 21, 2008

I made this last night, and it was great. My father in law said it was the best thing that I have ever made. Served it with sun-dried tomato basil orzo.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Mar. 19, 2008

I am a beginner (really basic!!) cook but this recipe made look like a chef. I did not have cognac but I searched over the internet for substitutions and used apricot juice(nectar). Since the juice was already sweet, I omitted the honey. Used 1/2 lemon following other suggestions. Used all the herbs de provence and did not mind. About the sauce, the instructions OMIT when to mix the heavy cream and I splashed it when the sauce was reduced. The sauce was wonderful. The pork needs to be seasoned with salt and pepper before the marinade, I found it a little bland though full of flavor. And yes, you HAVE to double the sauce. Oh! And I used bottom mushrooms (the cheap ones) and makes no difference.

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MLV

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

This is so scruptious. The pork turned out very tender and the sauce was absolutely divine. I would cook this again. This was my first recipe from this site and I enjoy the fact that it allows to adjust serving sizes.

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Dot

Cooking Level: Beginning

Living In: Somerville, New Jersey, USA

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Reviewed: Feb. 17, 2008

Fantastic !!! My family asked for this receipe again within the first week of making it for the first time. It will be a regular "special occassion" dinner for us!!!

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patiboney

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Reviewed: Jan. 26, 2008

This is one of the best recipes I have ever made, and our guests all loved it too. My 9 year old niece loved the leftovers. I followed others ideas and used less herbes de provence (1/4 cup) and less lemon juice. I also used baby portabello mushrooms. I cannot wait to make it again!

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Mrs. "O"

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Reviewed: Jan. 16, 2008

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs, but didn't have herbes de provence. Had to use sherry instead of cognac. Used white button mushrooms instead of porcini. Anyway, it still came out perfectly. My husband and I both raved about how good it was. The honey was an especially great addition to the sauce. I had my doubts and used a little less than the recipe called for, but it added such depth and a delicious sweetness to the sauce. Thank you for the recipe!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 2, 2008

This is fantastic! Was better than any pork I've had in a restaurant.

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Tamra

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Reviewed: Dec. 26, 2007

I served this for Christmas dinner and it was just okay with my group, myself included. The recipe calls for too much herbs, too much lemon juice (white wine would have been a better substitute) and we found the honey did not complement the sauce at all. I think it's simply that there are just too many flavors going on here.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 15, 2007

This was fantastic. The pork tenderloin tasted great without the sauce, but once you added the sauce it was outstanding. We did make one change because we were unable to get porcini's, but substitued with baby portabellas. Honestly you couldn't tell the difference and you can save a pretty penny by substituting. We served this for a catering party we did and everyone kept talking about how great the pork was. We will definately keep this on our menu.

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Shannon

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Reviewed: Dec. 10, 2007

This was delicious with a capital "D"!! I did find the lemon a little overpowering and I'll cut that amount in half next time. I also used only one pork tenderloin (there's 4 of us) and grilled it. The next time I may decide to double the sauce - it's that good. I used regular white mushrooms which I sauteed ahead of time and used the liquid from that. I substituted chicken broth for the water. I used brandy instead of cognac. You certainly don't need a 1/2 cup of the herbs. A few shakes did it for me. A perfect dish to impress company or your family. EDIT: I've made this numerous times. Along with I said above, I use regular sliced white mushrooms and I simmer the mushrooms with vidalia onion (in place of shallots) in chicken stock - equal to the amount of water listed in the recipe. when the mushroom are cooked through, I add the other ingredients according to the recipe. Much easier and very tasty. 1/2 lemon is not enough and a whole lemon is too much so I'm somewhere in the middle with how much I add.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Dec. 9, 2007

We liked the flavor combination of the shallots and porcinis. I took the recommendation of other reviewers and cut the herbes de Provence in half. It was still a bit heavy. I may have reduced the sauce a little too much as I didn't end up with very much. So next time I make this I will double the sauce and cut the herbes de Provence even further.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Nov. 6, 2007

An excellent main dish. Relatively easy to prepare as well. I couldn't find the dried porcini mushrooms so used fresh baby portabella. I sauteed them in the leftover oil after browning the tenderloins; then continued on with the recipe. I also just substituted brandy for the cognac as it is what I had available. My husband even liked it, which says a lot!

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Carrie E

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Porcini Pork Tenderloin

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