The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 16, 2009
Incredibly delicious and relatively easy as written...Everyone loved this, even my friend who is a gourmet cook!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 11, 2009
Didn't WOW me. The Pork was cooked perfectly and was very moist and tender. The Dijon Marsala Sauce lacked something, although my husband and I were at a loss as to what could make it better. Perhaps those of you that are a bit more creative could give a few tips. My kids loved the pork but not the sauce. It wasn't the marsala flavor because they have had Chicken Marsala many times and enjoy it. Like I said, it was OK but I was hoping for more from the sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 8, 2009
Really liked the sauce. I made this with two thick boneless pork chops, then sliced them and spooned the sauce over. Would have again - thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 7, 2009
I made this last night for dinnner, husband and I both loved it! I did add a couple of extras, (personal preference) I sauteed 2 large chopped garlic cloves with the onion, alittle extra dijon, slightly less marsala and ground black pepper. Excellent sauce, Thanks Shar!!
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Cooking Level: Intermediate

Living In: San Leandro, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 7, 2009
OMG! WONDERFUL. Will make again!
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Feb. 3, 2009
This was very good, we also added some mushrooms. We made all the sauce but used only 1 tenderloin and we were happy to have the extra sauce ! We served ours over angel hair pasta with a few fresh chives cut up on top!
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Kim

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 24, 2009
WOW... Go alittle heavy on the Dijon, A little over a baked potayo w/ broccloli & sour cream... Wow... If your looking for flavor on a day off your diet this ones jumping with flavor... 2 Thombs Up. Take it up a Knotch with a hit of hit pepper flakes or Red Hot Sause just before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 24, 2009
My whole family loved this recipe! It's a wonderful combination of flavors and nothing is over powering. I just came to my recipe box to make it again tonight :) I used thick pork chops and sauteed them until browned and cooked through. I then removed to a plate and made the sauce. I added fresh mushrooms as many others suggested as well. I served over brown rice with peas and it was fantastic! A company worthy dish!!
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Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 19, 2009
One of the few recipes with sauce that actually reflects an accurate amount. Do not double the recipe because this yields quite a bit of delicious sauce! Our tenderloin was just a bit dry, so next time I think I'll use a marinade or add some marsala sauce to the pan. Cooking time was perfect - tenderloin baked quite well. Sauce was rich and tasted professional.
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Cooking Level: Beginning

Home Town: Warren, Michigan, USA
Living In: Wooster, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 17, 2009
This was out of this world! I didn't change one thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 14, 2009
YUM!! The tenderloin was so tender and tasty. The flavor was just right/
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 11, 2009
added fresh basil and parmansean cheese
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 9, 2009
Fantastic.The sauce makes it.I doubled the sauce,My hubby ate 2 helpings,
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 6, 2009
I have prepared this recipe twice in the last month and Oh My God.....is it good!! My husband and I absolutely love this one. It is easy to prepare and the kitchen smells wonderful when it is cooking. Serve with steamed green beans and a nice butternut squash risotto! Divine! It is in my "favorites" folder.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 6, 2009
Very good. I actually used a pork loin instead of pork tenderloin. Instead of frying in skillet, I just baked in the oven with olive oil for 1 1/2-2 hours.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 4, 2009
Overall very good. The recipe would have resulted in overcooked (dry) pork, I would suggest using a meat thermometer for perfect doneness. Next time I would add a bit of garlic, and marinate the pork in the dijon for a few hours.
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Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 1, 2009
would rate it higher if I could. anything that makes my husband clean his plate is worth 10 stars to me. i made a few modifications, but only because i didn't have certain ingredients and also wanted to make a lower fat version. 1. cut the recipe in half, since i only had one tenderloin and still had plenty of sauce. 2. did not rub the tenderloin with mustard before browning, simply because it would have made a sticky mess in the pan and i didn't think it was necessary. 3. used cooking sherry instead of marsala wine. 4. used fat free half and half instead of cream. tasted fantastic! served it with steamed asparagus and drizzled the sauce over everything. will make this again and again.
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Cooking Level: Expert

Home Town: Dale, Indiana, USA
Living In: Corte Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 1, 2009
This is my first time logging in to review. My husband said this was the best pork tenderloin he has ever had. REALLY easy. I didn't have red wine, and used white and it came out great! THANKS!
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kro

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 31, 2008
I thought it was good, but my husband didn't care for it much - it seemed really dry even though I cooked it as stated and my chops were almost an inch thick. Oh well, I'll just try a differnt recipe. Thanks anyway!
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Cooking Level: Beginning

Home Town: Westwood, New Jersey, USA
Living In: Dandridge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Dec. 29, 2008
OMG! Thank you for such an easy and delicious dish! I made this for Christmas Eve dinner. I'm recently married and had our in-laws and brother-in-law over. Did this ever leave a good impression! The only additions I made was that I marinated the pork with a little salt and pepper as well as rosemary (just a dash) and added mushrooms to the sauce as suggested by another reviewer. I served with sauted fresh green beans (just over a pound for 5 people and sauted with 2 tsps of butter, salt and pepper to taste and about 2 tsps of garlic powder) and cous cous (spelling?) EXCELLENT MEAL! I definitely think this will be our Christmas Eve meal here on out.
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