Reviewer:

Reviewed: Sep. 25, 2009

I liked the flavor of the sauce in this recipe. I will say that my pork tenderloin came out undercooked after 1/2 an hour in the oven. I recommend cooking it for 45 minutes to avoid getting pink pork.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Gwen on the West Coast

Reviewed: Sep. 19, 2009

This was the best recipe I've cooked in a long time. I doubled the sauce amount, like a lot of other people. It's truely a recipe that can make one over eat. Thank you DeltaQueen.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

LADIO30

Cooking Level: Intermediate

Reviewed: Aug. 14, 2009

WOW! This recipe was fantastic. I made only three slight changes. Besides doubling the sauce portion, I rinsed the olives ever so quickly to help eliminate the possibility of too much salt, and I added about one cup of artichoke hearts (not marinated) to the sauce. I used a nice, dry chardonnay and served the pork and sauce over linguine. Soooo good! I will definitely be making this again--and soon! We had a zucchini saute on the side and a loaf of pugilese bread. I felt like a fancy chef! Thank you, Deltaqueen50!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Aug. 13, 2009

I am not sure what happened. The flavor was very good except it was too salty! I followed the recipe as written. I used 1/2 t of salt. My husband & I enjoyed it, but I won't make it again until I can figure out what made it so salty

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Kitkat

Reviewed: Aug. 10, 2009

This is good! I seared the pork tenderloin on the grill, then put in a foil pan, covered with the sauce (no cream added yet)and heavy foil, moved to indirect heat for 30 minutes. I used canned tomatoes (only had Rotel), doubled the sauce and served over egg noodles.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

LOOSENUP

Reviewed: Jun. 28, 2009

I thought this was wonderful. The pork came out so tender, probably the most tender I've ever had pork tenderloin come out. Unfortunately, there wasn't enough sauce (and I doubled the sauce recipe based on other reviews)... so TRIPLE or QUADRUPLE the sauce if you like a lot of sauce especially if you're serving with pasta. But, it was absolutely amazing. My husband and a co-worker of his thought it was great.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Wendy

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

Reviewed: Jun. 20, 2009

Very easy recipe. The sauce was the best part...next time I may try more cream!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

katiewelch

Reviewed: May 11, 2009

my family couldn't get enough; we substituted cherub tomato, which gave a nice subtle sweetness, and added kalamata olives mixed w/ the green. Everyone loved it, even my 7 y/o; it's easy, but looks and tastes good enough for a dinner party.

Was this review helpful? [ YES ]
2 users found this review helpful