Reviewed: Nov. 10, 2009

this was wonderful, thx clara

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cindy rucker

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Reviewed: Aug. 24, 2009

Joyce liked this

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 8, 2009

this was the best!! i have made it 3 times now!! i used evap milk, added rosemary and some minced garlic, and doubled the sauce ingredients and it came out amazing !!!

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911chick

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Reviewed: Jul. 13, 2009

Very tasty there wasn't anything left. Only changes I made was to add some garlic powder and 1 tsp cayenne to the flour mixture and about 2 tlbs olive oil to the butter so that it wouldn't burn while browning the pork. Very good dish will make again great with baked potatoes.

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elaina

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Reviewed: Jul. 13, 2009

Not enough flavour

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NKL

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Reviewed: Jul. 10, 2009

This turned out really well. The only problem I ran into was that I over-browned the pork, which made the sauce turn an odd color. It tasted great, though. I used wine instead of chicken broth, and half and half instead of condensed milk.

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Melinda

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Reviewed: May 6, 2009

Did not like the sauce. Way too much mustard.

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Molly

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Reviewed: Apr. 16, 2009

Really fantastic! I doubled the sauce to have extra to put on rice, and added a bit of fresh flatleaf parsley and rosemary. I think I will be serving this to my mother in law when they visit, and THAT'S saying something!! LOL

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 7, 2009

Excellent! Very easy and the family loved it.

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Nunzio

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Reviewed: Apr. 2, 2009

This was one of the best recipes ever! After reading someone's review that a Dijon sauce tasted to heavy of mustard..I was cautious. It was perfect! One of the few recipes I followed almost exactly. (only exception was whole wheat flour) We will be making this many, many, more times.

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julesandjaid

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Reviewed: Feb. 24, 2009

This was another easy recipe to make. I used white wine opposed to broth. We all thought we were eating at a 5 star restaurant, and I plan to serve this to dinner guests in the future!

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sterlingcat

Cooking Level: Intermediate

Home Town: Mattapoisett, Massachusetts, USA

Living In: Reston, Virginia, USA

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Reviewed: Feb. 16, 2009

Excellent! Next time I'm going to add mushrooms to the onions. Rosemary would be an excellent addition, I'm going to try that next time, and there will be PLENTY of next times.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Jan. 26, 2009

Delicious. I I tripled the recipe and froze the leftovers. I added 1/2 tsp. of garlic to the sauce and served this with roasted potatoes. Loved it!

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Mpresid

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Reviewed: Dec. 26, 2008

Served this and everyone loved it.

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Steve harding

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Great food! My boyfriend loves it!

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shylene14

Cooking Level: Beginning

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Dec. 4, 2008

This was wonderful. I made it as per the instructions except for substituting half and half for the evaporated milk and I actually doubled the ingredients for th sauce. So easy to make. It looks more involved than it is. Would be a great dish for company. I served it with mashed new potatoes and some roasted brussel sprouts as well as a salad.

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NIVRE5

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Reviewed: Dec. 3, 2008

I was in a hurry to make dinner and found this very easy and delicious recipe. My husband commented it was really really good.

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Mavila1998

Cooking Level: Beginning

Living In: Mission, Texas, USA

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Reviewed: Dec. 1, 2008

Very quick, but looks like a goumet dish. I used shallots instead of green onions, then garnished with a little chopped fresh parsley.

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croplkm

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 3, 2008

My family did not like this pork dish at all. The sauce had a "pasty" taste that I just did not care for. The mustard flavor was overwhelming with no other flavors to balance it out.

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Jenny

Cooking Level: Intermediate

Home Town: Palmer, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Sep. 15, 2008

i used white wine instead of chix broth and tried to substitute half and half for the evaporated milk but it separated it when i added it. the flavor was still very delicious but the sauce looked a little funny. i will make these again following the recipe as written next time. this was the juiciest pork tenderloin i have ever had. i served w/ potato dumplings and oven roasted brussel sprouts from this site

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