Reviewed: Feb. 27, 2007

Results are quite good with the modifications others had suggested such as onion, garlic added with the carrots, which I more than doubled. Still sauce was a little bland, so I added half teaspoon of low sodium chicken stock granules, did the trick. Super easy and quick to prepare. Served with mashed potatoes, and steamed broc and cauliflower. Everyone enjoyed it. Thanks.

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Mom_v_3

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2007

Used canned carrots, didn’t add until later in the recipe. Doubled the sauce mixture for 2 servings (added ¾ tsp. bacon grease) but not the spices just milk & flour (used half & half in place of light cream). Fiancé felt it could had been less bland. Maybe next time I’ll try some garlic powder/salt or just minced garlic & some onion powder.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

YUM! I changed a few things to accomodate what I had on hand...I used milk with a little bit of sour cream, chicken stock and fresh lemon juice for the sauce (doubled it of course) and added chopped onion and garlic with the carrots. The sauce was delish over our smashed potatoes. I will be making this again soon!

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MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Feb. 8, 2007

I'm not a big pork eater but had tenderloin and had to do something with it so I tried this. I doubled the gravy per previous reviews, using milk and just beef broth. I added green onions and mushrooms to the carrots to increase the veg content. Overall it was good but I didn't think the meat had much flavor tho the gravy made up for that for the most part. I'd make it again.

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madcook

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2007

An excellent recipe! Everyone loved it. The cream herb sauce is so wonderful I usually make a little extra to put on mashed potatoes.

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M.McBride

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Reviewed: Jan. 25, 2007

This recipe has a pleasant flavor but nothing outstanding. I did have to make more sauce for my gravy-loving husband, though.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Jan. 17, 2007

great and simple recipe. I added shrooms per other reviews. I was glad I did!

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jbdolph

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Reviewed: Jan. 12, 2007

If I could give this 20 stars I would!!! The meat was so tender and tasty! I used FF milk and a bit of butter, because I had no light cream. I also added minced onion with the other herbs. I served it over whole wheat egg noodles. I can't wait to make again!!!

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ANGIZ74

Cooking Level: Intermediate

Home Town: Hermitage, Pennsylvania, USA

Living In: Simpsonville, South Carolina, USA

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Reviewed: Jan. 8, 2007

Simply marvelous. I will make this again and again. I added mushrooms to the recipe.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 29, 2006

Not bad at all. It wasn't stellar, but I'd definitely make it again.

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stpatrick1330

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Reviewed: Dec. 21, 2006

this recipe is great; and i don't even really like pork! my daughters would eat this every day if they could. i cook the pork for longer than the recipe states.

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Dana Scott Garrett

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Bumpass, Virginia, USA

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Reviewed: Nov. 20, 2006

Really good and relatively easy. Used thin cut pork chops and heavy cream because that's what I had availabe. A keeper.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 19, 2006

Excellent recipe, almost tasted like pesto because of the parsley. Eat it with mashed potatoes and use the sauce on them as well. Will definitely make this again.

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Jennycooking

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 14, 2006

Our family really enjoyed this recipe. I didn't change a thing . . . served with garlic mashed potatoes as suggested. Nothing left!

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shanz

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Reviewed: Nov. 8, 2006

This was unbelievable!! The minced carrots gave kicked up the presentation so it looked pro!! My entire family absolutely loved it. I over 2 pounds of pork so I doubled the sauce which was great because we used it as a sauce on our broccoli! This is a keeper, thanks for sharing!

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ANTGINA

Cooking Level: Expert

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Reviewed: Nov. 6, 2006

This was a good recipe. But like others I felt that it needed something. I substituted olive oil and italian seasoning for like items in recipe. Added portabella mushrooms and some celery. Would have liked to have given it a slightly smoky taste with some prosciutto but had none on hand. Served over rice. Sauce was a nice addition to the rice. Was really simple to prepare and is a nice meal change from our normal rotation. Will make again.

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geoff

Cooking Level: Expert

Home Town: Avon, Indiana, USA

Living In: Yuba City, California, USA

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Reviewed: Nov. 5, 2006

Very good. I omitted the carrots and used heavy cream because it was what was on hand, will keep for future dinners.

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LILYP

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Reviewed: Nov. 3, 2006

I made this last night and was it ever good. However I did not have pork only turkey tenderloin. It was excellent with the turkey. I did add the onion and garlic also. My family loved it so next time I will try pork as I am sure it is just as tasty.

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happycook

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

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Reviewed: Oct. 2, 2006

This was excellent, simple, and relatively quick. I misread the quantity for flour and used tablespoons instead of teaspoons, but thinned it with more dry white wine, which gave it excellent flavor. Followed other suggestions by adding fresh crushed garlic and minced onion to the carrots, and then added sliced baby portobello mushrooms along with the pork. I used half-and-half rather than full cream and thought the fat level was not overwhelming. Definitely put in my "to repeat" box.

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