Reviewed: Sep. 23, 2006

This is my husband's very favourite dish. He always asks me to prepare it for special occasions. Even my three year old daughter loves it.

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Val D.

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Reviewed: Sep. 19, 2006

This was pretty good. The sauce had a nice flavor. We did double the amount of cream and wine as it didn't make very much sauce for our potatoes.

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Sep. 18, 2006

This recipe is YUMMY! I didn't change anything and my husband and I both loved it. I'll keep this recipe to use again really soon. Thanks.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 16, 2006

This is one of my husband's favorite meals. I serve it on a large square platter over Kluski noodles. Delish!

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krstns

Cooking Level: Expert

Home Town: Watseka, Illinois, USA

Living In: Bay City, Michigan, USA

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Reviewed: Jul. 26, 2006

This was very good - I doubled the sauce.

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EEMERSON

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Reviewed: Jul. 25, 2006

I've made this twice now and my husband and I just love it! I use chicken bouillion instead of beef (just cause that's what I have on hand) and add a little more wine than the recipe calls for. :) One of our favorite meals, by far! The sauce is exquisite!

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Jenh76

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Reviewed: Jul. 13, 2006

Very good! It is so much more than the sum of it's ingredients. Next time I will double the sauce. Thanks for sharing.

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redheadconnors

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Benson, Arizona, USA

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Reviewed: Jun. 21, 2006

This was very good and a nice change from grilled pork tenderloin. The only complaint was that it was bland. I added a lot of spices.

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RSTDRTLUV

Cooking Level: Intermediate

Living In: Kitty Hawk, North Carolina, USA

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Reviewed: Jun. 8, 2006

This right here is some tasty eats! I used fresh parsley (more of it), white pepper (which gave it a little zing) and I sliced the carrots instead of mincing them and finagled it on the grill...because it is a bit warm outside..turned out awesome!! Thank you so much Carrie, I will be using this again.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jun. 6, 2006

This dish wasn't stellar. Even though I added minced garlic and onions, and mushrooms, and rosemary, to the browning pork medallions, it never transcended "blah." I would also advise cutting down the final simmering time. Everyone else at dinner declared it to be either "fine" or "good." Without higher praise, this warrants three stars. You can find more flavourful uses for your pork tenderloin.

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: May 8, 2006

Delicious with these changes: sauteed pork in olive oil, grated carrots added 4 cloves of garlic and 1/2 onion chopped, and replaced beef granules with chicken stock.

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ellen

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Reviewed: Apr. 21, 2006

The only thing my children didn't like was the carrots, but usually my children don't like sauce and this is a first.

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Tammy

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Reviewed: Apr. 20, 2006

My family really loves this recipe! I add onions and chopped garlic with the carrots, but other than that I don't change a thing. This is very easy to make. Thank you!

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c-13

Cooking Level: Intermediate

Home Town: Eaton, Indiana, USA

Living In: Farmland, Indiana, USA

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Reviewed: Apr. 15, 2006

Wow! Wonderful, I used fresh rosemary in place of basil, since I love rosemary with pork.

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DROWE

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Reviewed: Apr. 9, 2006

Looks kinda gross but is actually really good!

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Britni W.

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

Living In: Palatine, Illinois, USA

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Reviewed: Apr. 8, 2006

I made this twice because I wasn't satisfied with it the first time. This is one of those recipes that everyone needs to tweak to their own liking. The second time I made it, I doubled the sauce, added garlic, a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce. Next time, I will add some mushrooms.

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p41oh

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 3, 2006

Super recipe. Made it this evening and it was just delicious. Next time though I will add a little cayenne pepper we like a little zip in our food.

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Apr. 2, 2006

Followed recipe exactly. Nice appearance but I can think of better things to do with pork tenderloin. Probably better with fresh herbs.

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MNBill

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Reviewed: Mar. 30, 2006

Carrie, this was delicious. I didn't have carrots, so I used diced apple with onion and garlic. I also substituted Cream of Mushroom soup for the cream (diluted it with milk and added the boullion to it). It was very good. This is my first review after experimenting with a few recipes. Thanks for a good basic recipe.

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margareta

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Reviewed: Mar. 30, 2006

Excellent! Used turkey tenderloin from Jennie-O. I doubled the sauce, and used grated carrot, a 1/2 onion, and 1 clove of pressed garlic. Then I didn't have any parsley, but had some pesto, so I added that. I used part cream, but then I added some plain yogurt.

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