Reviewed: May 4, 2000

Tasty and piquant, though a little long in prep time.

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5 users found this review helpful

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Reviewed: Jan. 3, 2002

I chose this for Christmas dinner and was pleased at how simple yet elegant it was. Perfect "fancy" dish for a relatively inexperienced cook!

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9 users found this review helpful

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MLTHATCHER

Reviewed: Oct. 18, 2002

This is a great recipe! Easy and delicious.

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5 users found this review helpful

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

Reviewed: Jan. 20, 2003

This dish is wonderful! My husband and I have had it twice now, and can't get over how good it is!! I buy a pork tenderloin (1 to 1.5 lb), but it in 1 to 1 1/2" sections and use that for the meat. It's so tender!!

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15 users found this review helpful

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OLDANDNEW

Reviewed: Nov. 28, 2003

Easy, wonderful presentationand tasted great. Used this for my thanksgiving dinner as it was just my husband and I ( newly weds on a tight budget couldn't get home to either family). We used beef medallions instead and it was wonderful.

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5 users found this review helpful

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ZAFIRO80

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 30, 2003

The process of making the sauce was kind of involved, but it was delicious! Would definitely make again.

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4 users found this review helpful

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LILYRUBY33

Reviewed: Jan. 15, 2004

This is one spectacular meal! My husband was so impressed. We agreed it was worthy of going in the hallowed All-Stars Recipe box. This recipe will be making star appearances for many special dinners.

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11 users found this review helpful

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Dec. 21, 2004

We made this recipe last night to test for Christmas dinner. It was very good and simple to make. We plan to make most of dish (prepare the meat and reduce the wine sauce) before we start our meal and let the final sauce reduce while we eat our salad. I'm not sure if I like the thyme.... we will be preparing the dish with orange rind in place of the thyme. The cranberries are very plump, yummy and festive.

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20 users found this review helpful

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BONSTEAD

Reviewed: Jan. 24, 2005

This was great and easy. I loved the sweet/sour flavors of the sauce. I used a pork tenderloin cut into thin slices. I also used white wine vinegar instead of distilled.

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16 users found this review helpful

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LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

Reviewed: Oct. 28, 2005

I have made this recipe three times so far, and each time, my fiance said it was the best thing I had ever made. I haven't changed anything from the original recipe because, as the saying goes, if it ain't broke, don't fix it! I serve this with mashed potatoes and sauteed greenbeans for an elegant looking, impressively tasting meal. Thanks!

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22 users found this review helpful