Reviewed: Feb. 16, 2009

thanks for sharing this wonderful recipe - my family loved it!! I felt the spices might be too much for my 8 year old but she ate her whole plate and asked for seconds. I am going to add mushrooms, artichokes, etc the next time!

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MLABREC

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Reviewed: Feb. 2, 2009

This recipe is simply superb! We have tried to make little changes like using a heavier cream to make the sauce a little thicker but all in all this recipe is perfect! Wonderful dish.

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Marc0607

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Reviewed: Jan. 11, 2009

Very tasty! Loved the spices, but was a bit sweet. So the next time I make it, I'll leave out the carrots and add onion, garlic and mushrooms instead. Thanks for sharing the recipe. My husband loved it!

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jules

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Reviewed: Jan. 3, 2009

Made this for dinner with the Garlic Mashed Potatoes Secret Recipe. Had some leftover Pork Tenderloin, so I cut down the cooking time and added celery to the sliced carrots. It turned out to be an excellent dinner - will add this to my repetoire. Thanks for the recipe.

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Mama

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Reviewed: Dec. 18, 2008

awesome! try with steak.

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miss margo

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 1, 2008

My husband and I aren't huge fans of meals based around pork - but this sounded like a winner - and indeed it was! Will make again! Like other reviewers I added more liquid / seasonings to create more sauce.

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Nov. 27, 2008

I have made the original recipe many many times. Delish! The only thing different I now do is add Tastefully Simple's Spinach and Herb dip mix instead of the basil. Very simple and easy to make. Makes a nice tasty gravy.

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WORKING2PAY

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Reviewed: Nov. 10, 2008

This recipe was good - my son loved it but my husband thought it was just ok. Like many others, I doubled the sauce to serve over egg noodles. Did not use the carrots, did not see them as necessary. Will make this again, but with little tweeks to please the hubs! Passing along to my Mom too!

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jimmysmom

Cooking Level: Expert

Home Town: Mchenry, Illinois, USA

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Reviewed: Oct. 31, 2008

I did not care for the taste of the white wine and carrot combo...for me, it did not work well with the pork. I was truly hoping for a more traditional cream sauce.

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Michael E

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 27, 2008

After a few modifications this was phenomenal! I doubled the sauce based on other reviewers suggestion, but I wouldn't recommend it if you don't love a ton of sauce (I do love a lot, but I still had approx. 3/4 cup leftover). I sauteed 1/2 of a minced yellow onion and 2 cloves minced garlic with the carrots. I also used about 1/4 cup fresh minced parsley which I added right after adding the cream. (I did NOT double the dried basil, just added a pinch more). Served with garlic redskin mashed potatoes but next time I might try egg noodles.

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 13, 2008

Rave reviews on this dish. It was a snow store and I was tired of the regular cooking so I went through the freezer and went to this site to find dinner. It was AMAZING! It is a regular dish for us now. I add garlic and make the sauce double or triple so there is enough for rice or mashed potatoes.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Oct. 6, 2008

This is my brother's all-time favorite dish!

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Katherine

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Reviewed: Oct. 5, 2008

I didn't have time to marinate the tenderloin and this recipe didn't call for that. Although I did not have carrots, I improvised with garlic and onion and it came out very good. My family all enjoyed it, including my picky 4 year old. This was a very easy recipe and came out very tasty. I paired it with smashed potatoes and green beans.

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Debbie

Cooking Level: Beginning

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Reviewed: Oct. 2, 2008

Excellent! My family thoroughly enjoyed. My only changes were 1 T of minced garlic with the carrots and olive oil instead of vegetable oil. Thanks for a great recipe.

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Julie

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Reviewed: Sep. 18, 2008

I made this for company and served it with mashed potatoes. The sauce is very nice on the potatoes and is creamy without being heavy. My sauce curdled though, but it still tasted great. I will be more careful when heating after adding the cream next time.

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Pjaros

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

I did not get good reviews from my family they gave it 3 out of 5 stars. I did not find this dish to be very flavorful. I did add chopped onions and 2 cloves of garlic to it and it still didn't help. This recipe is not a keeper.

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MUIRZ1

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Aug. 26, 2008

I love this recipe. I've tried it with pork chops as well as the tenderloin medallions and it's just as tasty. I usually double the sauce fixings though, it's good over garlic mashed potatoes.

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nosygirl

Cooking Level: Beginning

Home Town: Cameron Park, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 21, 2008

This is one of those recipes where when you start making it, you think to yourself "what the heck am i making" ...but then it turns out great! I made this with regular boneless pork chops, and it gets a thumbs up. I forgot to grab carrots at the store, but it didn't seem like i was missing anything. Served over wild rice and with steamed broccoli. It was a nice change of pace from the normal breaded pork chops i usually make.

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