Reviewed: Mar. 27, 2012

We have had this recipe a few times and we love it. I add mushrooms and usually use chicken broth but tonight I am trying the white wine....

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sunlover

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Granite Falls, Washington, USA

Reviewed: Feb. 3, 2012

This was very good. It did take quite a bit of time to make though. I had a pork tenderloin that was about 2 lbs, so I just doubled all the ingredients but the pepper I kept the same amount. I don't care for evaporated milk, so I used 1% milk and just thickened the sauce a little with a 1/2 tsp. or so of cornstarch. For the liquid, I couldn't decide to use wine or broth so I did 1/2 of each. I used butter with canola and the meat crisped up yet still stayed tender. I started it at about 6 on my stove and then finished it eventually turning it down to 4, so they did not burn. The only thing I didn't bother with was the green onions on top. ty

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Baker Bee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 24, 2011

Great base recipe. I had 4 boneless pork chops I wanted to play with and boy did this recipe work. I pounded the pork thin, sliced on a slant- to get smaller pieces (2 to 3 slices per chop depending on size) dredged in flour and browned. Sauteed shallots as someone suggested, added the chicken soup and 1/2 & 1/2. We prefer a darker gravy, so I added about 1/2 tsp. gravy master to darken. Used only 2 tsp. of dijon mustard and wow, it was great. A keeper!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

alice

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

This is amazing! I used shallots instead of green onion and added mushrooms. I also added heavy cream instead of evaporated milk. I poured sauce over tenderloins and finished off in oven until pork was cooked through. Thanks for this recipe. it's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mhedrick

Reviewed: Sep. 25, 2011

Excellent recipe! I made a few minor changes: omitted the flour and seasoned my pork with lemon juice and pepper instead. I didn't have onions but I did saute sliced mushrooms and ended up doubling the liquid and mustard. I served this with egg noodles dressed with a little bit of butter to prevent sticking and some parsley. My husband loved this! Definitely a hit in our house!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

!cindyjo!

Reviewed: May 15, 2011

This way okay but way to salty for our taste if I make this again I am not going to add any salt at all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tamela

Reviewed: Apr. 5, 2011

My family loved this dish! I doubled the sauce recipe since my family likes to pour some extra sauce on their brown rice. I added mushrooms to the sauce...it was yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mama Jean

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Reviewed: Feb. 16, 2011

AMAZING & simple just made this, following the Instructions to the T. It came out perfext... very Impressed!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Aspen

Reviewed: Feb. 9, 2011

Great! My husband and brother loved it. I added the mushroom, as a previous user suggested. Also sauteed 1/2 an onion with the mushrooms. The perfect recipe. Paired with rice and asparagus. No leftovers!

Was this review helpful? [ YES ]
3 users found this review helpful