The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 28, 2007
The photo of this recipe does NOT do it justice. It is absolutely delicious. My husband can't stop talking about it. Notes - I used finely chopped onion b/c I was out of scallions. I also substited honey mustard for dijon. It was terrific. I also used a medium - sweet marsala.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 11, 2007
I thought I wouldn't like the sweetness of the sauce, but oh my gosh, this dish is FANTASTIC!!!!
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Photo by mama2006

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 11, 2007
This was really, really nummy! I'm not a mustard fan, by any means, but my husband is. This has such a slight mustard taste, even I loved it! We made it with homemade potato chips and the sauce was great over that too! This recipe is definitely a keeper.
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Photo by blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 2, 2007
Rubbing the tenderloin with mustard seemed redundant, what with the sauce. It would seem more beneficial to taste to use salt , pepper, thyme and mustard powder, while browning. Otherwise a fantastic dijon mustard sauce is indeed present in this recipe. Don't hesitate to make the sauce while the meat is resting for 10 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 27, 2007
This is a fantastic recipe- I modified the fat by using 1/2c milk and 1/2c half & half, rather than cream. The flavor was great, even though I'm not at all a mustard fan. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 26, 2007
Ok, I really liked this recipe. I prepared it exactly as directed. I thought the taste was wonderful, different without being overwhelming. However, my dh and 2 daughters (15 & 11) didn't seem too impressed. They thought it was "ok, but not the best."
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 19, 2007
Well - in typical form I had to get creative w/ some of the ingredience - just white wine instead of Marsala and German mustard instead of Dijon. It was seriously fantastic - My husband and I barely left any for the kids *L* I am making it this weekend for a dinner party - Thank you Koala Girl!
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Photo by JEPHINER

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2007
Excellent recipe. First time prepared exactly as written, with outstanding results. Second time, used chicken breasts--(seared in mustard, transferred to warm oven until sauce was prepared, then transferred back to skillet to continue cooking in sauce). Also added sauteed sliced baby portabella mushrooms. Served with rotini, Balsamic Glazed Carrots from this site, and portabella cheddar foccacia bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 14, 2007
I made this for Easter and I was very pleased with the results. Whenever I see Dijon mustard in a recipe I do tend to get leary that the sauce will taste more like mustard than anything else, but this recipe goes far beyond hiding behind a strong condiment! Very well rounded flavors in the sauce truly complement the pork. Like other reviewers, I waited for the last 20 minutes of roasting to begin the sauce. I highly recommend using shallots as the recipe specifies - while onions are similar, I believe shallots are the best with cream sauces. I served the sauce on the side for the benefit of the younger members of the family for whom the sauce was too rich. All in all, this recipe goes in the "keeper" pile! Thanks!
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Photo by Spicy Mama

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 11, 2007
I fixed this last night and it was superb! The only change I made was that I only used one shallot instead of two (my husband doesn't like onions or shallots). One reviewer talked about cooking the meat faster and hotter so it would not dry out, but I followed the directions exactly and the meat was wonderfully tender and juicy! This is definitely a keeper--thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Brooksville, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 2, 2007
Only one word for this recipe-AWES OME!! Made great wraps for the next day. Served with garlic mashed potatoes and Honey Ginger Carrots from this site. I think I will add mushrooms to the sauce next go round.
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Photo by YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA
Living In: Hermitage, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 22, 2007
This is a terrific recipe. I realized yesterday morning that all my tenderloin recipes required marinating overnight, yet the tenderloin I wanted to cook for last night's dinner was still frozen! I found this recipe, and am so pleased, because it does not require any marinade. I followed the directions exactly, except I used onions instead of shallots. I used half sweet marsala and half dry, as one reviewer recommended, but I think next time I will use all dry marsala. The entire family loved it, and I am looking forward to my lunch of leftovers!
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Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 18, 2007
This is one of those recipes that is so perfect because you probably already have the ingredients. Very easy and SO very yummy. A new "old faithful" recipe.Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 15, 2007
This is a great recipe! The only changes that I made were onion instead of shallot, and I used honey mustard instead of dijon to make it a little more 'kid friendly'. They all loved it-thanks!
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Photo by Christyuhl

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 11, 2007
Very tasty meal that was easily prepared. We did add the mushrooms as suggested.
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Photo by Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Photo by LADYJAYPEE
Reviewed: Mar. 8, 2007
I made this exactly as written and it was very good. Served with Traditional Mashed Potatoes and Garlic Broccoli Spears, both from this website. Thank you for sharing this with us, KoalaGirl!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 1, 2007
This was delicious and easy to make. I'll definitely make it again.
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Cooking Level: Intermediate

Home Town: Danvers, Massachusetts, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 27, 2007
This was a wonderful and delicous recipe! Everyone liked it. I added crimini mushrooms and substituted shallots with onion. The tenderloin cooked in the time suggested but the slight problem that I had was that my sauce thickened very quickly. Next time I'm going to wait till the last 10 mins or so to make the sauce. Thx for the great recipe!
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Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 12, 2007
The sauce for this recipe is absolutely delicious! I made it exactly as written except that I substituted milk and butter for the heavy cream because I didn't have any on hand. You can be sure we will make this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 9, 2007
This is an excellent recipe! Thank you for sharing! The key to making a restaurant quality marsala sauce is the combination of sweet and dry marsala, in equal amounts. Restaurants don't want you to know that.
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