Reviewed: May 19, 2013

This recipe was great! My husband usually turns up his nose at any pork but fried pork chops or country style ribs. I made this, added fresh mushrooms at the end of cooking the pork, then continued with the sauce. Next time I will double the sauce as it really made the dish!

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Reviewer:

Sandy

Cooking Level: Expert

Reviewed: Apr. 18, 2013

Followed the recipe exactly, but no one in the house liked this - not even a little. The cook time was off. I sliced the pork and flattened it, but after cooking the instructed amount of time, the centers were still raw. We didn't care for the combination of flavors either. There are too many other great recipes for pork tenderloin. We won't be using this recipe again.

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Reviewer:

SFurbee

Cooking Level: Expert

Living In: Senoia, Georgia, USA

Reviewed: Apr. 5, 2013

Really good; didn't have lemon pepper so used pepper, salt, and lemon rind instead.

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Reviewer:

botin2it

Reviewed: Mar. 28, 2013

I only had a lemon garlic tenderloin. I used that and made sure to pour the juice from the package in the pan. Since the tenderloin was lemon garlic, I didn't use lemon pepper. I just used black pepper. I did triple the butter and sauce. I also put the pork back into the sauce and let it sit on low heat while I finished up my sides. It turned out DELICIOUS! My kids 13, 9, and 2 all ate their pork without a fuss and before anything else! A KEEPER! :)

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Reviewer:

Donut

Cooking Level: Intermediate

Living In: Sabina, Ohio, USA

Reviewed: Mar. 21, 2013

Fast, easy and delicious! Might make more sauce next time....it is good!

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Reviewer:

cookntraveler

Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

Reviewed: Mar. 7, 2013

3 stars for ease of preparation which is what I am basing this review on. My family gave a thumbs down to this dish and I have to agree. Followed the recipe exactly and found it to be somewhat sour with strong flavors that just didn't seem to marry well. Had high hopes for this dish, but will not make again.

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Reviewer:

Crystal S

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Mar. 5, 2013

I made this with chicken breast instead of pork and I followed the recipe exactly. I loved it and will definetely make again. Do not use cheap balsamic and make sure you taste as you go, especially when adding the lemon.

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Reviewer:

jadedgurl

Cooking Level: Intermediate

Reviewed: Mar. 1, 2013

Just wasn't for us. We made it exactly as the recipe was written and did not care for it.

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Reviewer:

BURKOMAN

Reviewed: Jan. 28, 2013

This was really good. I tripled the sauce (except for the lemon) and I still had barely enough to cover the pork. The sauce was very good though, no real complaints about that.

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