Reviewed: Mar. 18, 2012

It's always interesting (and appreciated) to find a recipe made for two people! I did cook it as the recipe stated except when it came to the allspice. I added about a half of that, knowing that allspice can be very strong---and I was glad I did. I had zested the lime before I used it, so I just added that to the sauce instead. There was enough sauce left to add some over rice (if I had I made any--which I will next time). We did think that we would have this dish again! I must add that it is much easier to cut pork tenderloin when it is just thawing because otherwise it is very unwielding! Thank you very much for the recipe!

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Reviewer:

Marianne

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Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

Mmmm, yummy, what a great combination of flavours!!! Wasn't sure what to expect with the ingredients combination but what a lovely surprise, thanks for sharing!

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Reviewer:

get_woozy

Reviewed: Nov. 1, 2011

Modified this recipe after reading comments. Doubled the sauce recipe, adding twice the lime juice and leaving out the allspice. I added other seasoning I like instead. I used a red wine instead of Vermouth because that's what I had. I also added Panko to my flour. Served over noodles. IT WAS AWESOME! I will be coming back to this recipe many more times! Thanks

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Reviewer:

coldbluegrace

Cooking Level: Expert

Reviewed: Sep. 9, 2011

It was really good. The hubby even told me that we should definitely make it again before leaving to work this morning!! Thank you!!

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Reviewer:

Frenchie

Reviewed: Mar. 28, 2011

Delicious loved this recipes. Made a few changes for I didn't have the ingredients listed. 1/2 & 1/2 instead of heavy cream Crisp apple wine instead of vermouth Lemon juice instead of lime My family loved this recipe, served with mashed potato and southwestern veggies. This was very easy to make.

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Reviewer:

bktenhagen

Reviewed: Mar. 20, 2011

This turned out very good, and seems so much more high class than the crockpot style I usually cook pork tenderloin. I altered a little, as I just used what I had. Half and half instead of cream, spicy yellow and regular yellow mustard instead of honey, all chicken broth didn't have any kind of booze in the house, and I made my own all spice.. I had the 3 parts of it. Only thing I added was corn starch as other reviewers said would thicken up the sauce.. it did. My picky husband loved it and thought I may have bought it and threw some pans in the sink! Really yummy!

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Reviewer:

sawsygirl

Cooking Level: Intermediate

Reviewed: Mar. 4, 2011

THIS ROCKED! I'm always looking for pork recipes, as its so cheap that we eat it often. This was a fabulous experience for the tastebuds... perfect amount of sweet and flavor. Mmmmmm! Will make again and again! Thank you!!! Oh! I almost forgot... I substituted evaporated milk for whipping cream and it was wonderful.

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Mar. 4, 2010

My favoritest favorite. And the recipe is perfect as it is, no changes necessary. Thank you!

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Reviewer:

KittenFish

Reviewed: Feb. 25, 2010

Very good! This came together so quickly and tasted very gourmet. I used savignon blanc instead of vermouth and dijon mustard instead of yellow. I also just used a T of honey instead of honey mustard. And, I used more like 1 pound of pork. I served over egg noodles. It doesn't make a ton of sauce but I wasn't expecting it to be 'saucy', just a nice drizzle of sauce over each serving.

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Reviewer:

SAHMCOOK

Cooking Level: Intermediate

Reviewed: Nov. 1, 2009

I've made this several times and it turns out great every time! The layers of flavor work well together. The allspice and mustard balance each other beautifully, and the rest pull it all together. I wouldn't change a single ingredient.

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