Reviewed: May 1, 2012

Marianne, this is WONDERFUL! I made this exactly as written, except for doubling the chicken broth b/c I wanted extra sauce, and using more capers. The combination of flavors here is really spectacular...nothing overpowers anything else, just a perfect blend of deliciousness! Hubby raved over this and said that this should get more then 5 stars, I agree! I will be making this one a lot~YUM! Thanks, Marianne! :)

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Reviewer:

Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 7, 2012

This tasted really good! But I happen to LOVE balsamic vinegar. My husband and kids thought it was just ok as they tend to prefer plainer food. I will probably make this again, but for a dinner party for friends rather than for my boring food loving family!

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Reviewer:

JENN9175

Reviewed: Apr. 7, 2012

Love this recipe. I added some sautéed artichoke hearts, a smidgen of red wine and some feta cheese on top to give it even more Mediterranean flavor. Entire family loved it - even the 8 year old who dubiously asked what a caper was.

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Reviewer:

Azmutt

Reviewed: Apr. 4, 2012

I would have to say that this is the best pork loin I have ever eaten. It is *that* good. Pounded the slices of loin, salt and peppered them and then added the garlic powder (not salt) to flour. Followed instructions, omitted lemon zest, and dropped in one tablespoon of butter near end. Oh my!

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Reviewer:

Liberty Belle

Reviewed: Mar. 24, 2012

Good flavor. Not as "knock-your-socks-off" delicious as I'd anticipated from other comments, but I did like it.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Mar. 18, 2012

My husband and I loved this. It was the best pork dish we have had. I'm not a pork fan but this recipe changed my mind. We serve it on top of garlic mashed potatoes. It's wonderful!

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Reviewer:

ssdak

Reviewed: Mar. 2, 2012

Very tasty dish. I used pork chops instead as I realised I didn't have tenderloins only after I decided I was going to make this for dinner... Also omitted capers - couldn't find a small jar... all in, I enjoy the balsamic vinegary taste although I had to add in some sugar to mellow it down a little as my husband doesn't like it very sour... would like to try it with capers when I can get my hands on smaller jars.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 28, 2012

Delicious!

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Reviewer:

Alicia

Cooking Level: Intermediate

Home Town: Pilot Grove, Missouri, USA

Living In: Columbia, Missouri, USA

Reviewed: Feb. 26, 2012

My family thoroughly enjoyed this one it's a keeper!

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Reviewer:

Howatt66

Reviewed: Feb. 23, 2012

used 1 lb of pork tenderloin...followed instx for sauce as through it were the 2 lbs.on recepie....but went light on bas. vinegar-left it as original...just wonderful-had scraggley lemon so used salvagable zest & added real lemon juice and fresh sliced mushrooms..husband licked plate clean-as did I-served with jasmine rice and fresh peas.

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