Reviewed: Jun. 3, 2012

So easy and is a really unique 5 star taste. My hubby thought I'd spent hours on it.

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Reviewed: May 21, 2012

Decent. My entire family likes it. After browning the pork, I poured the juice, Worcestershire and mustard mixture in the pan where the pork still was. I turned off the heat and let it meet.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: May 20, 2012

I also would double the sauce . I did think it was a little strong so I added a bit of heavy cream at the end . The cream gave it a real gourmet look (and taste too!)

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Reviewer:

stormywx

Cooking Level: Expert

Home Town: Batavia, New York, USA

Living In: Asheville, North Carolina, USA

Reviewed: May 8, 2012

I love this recipe and so does my family. I've made it a few times and its always a winner.

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Gayle

Reviewed: May 4, 2012

Yummy! So easy to make. I just doubled the sauce because we love sauce.

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Reviewer:

punkyluve

Reviewed: Apr. 30, 2012

This adds such good flavor to pork, I just added in some minced garlic and white pepper. Served it with mashed potatoes and garlic bread.

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Apr. 10, 2012

easy and very good too

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maggiesbluegarden@hotmail.com

Reviewed: Mar. 17, 2012

This was absolutely wonderful. It turned out moist and very flavorful. It's definately a keeper. I made two tenderloins and quadrupled the ingredients for the sauce (expept lemon) I only doubled the lemon. I froze the extra for another really good meal.

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3 users found this review helpful