Reviewed: Oct. 11, 2008

This was excellent. I messed with the sauce a bit because I wanted lots of it. I added mushrooms in with the shallots, then added a bit of flour after they were cooked (always let flour cook for a min. before adding any liquid), then some chicken stock with only 1/2 C of the marsala and the dijon and cream (used low fat half n half). Let it all simmer for about 15 min. and it was incredible. This is a wonderful recipe.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 6, 2008

VERY easy and good. I used fat free half and half...my sauce curdled immediately and I had to use a bit of cornstarch and water to thicken. Use dry marsala and mushrooms...any kind. I used a can of straw mushrooms I had. I will double the sauce next time. I could just eat the sauce poured over jasmine rice and be happy!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Oct. 6, 2008

I made this for my husband. I took it out too soon and the sauce was a bit bitter and and runny. Later I had it again and it was amazing. My husband loved the sauce. It is so creamy and flavourful. It is definately on my list of repeat recipies.

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Vancouver mom

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Reviewed: Oct. 6, 2008

Delish!! will definately make this again-easy and yummy!!

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Mrs.Unionjack

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Sep. 20, 2008

This is a great recipe. We had twice as much pork for the same amount of sauce called for, and there was still plenty. It went really well with roasted garlic potatoes and green beans with chopped almonds.

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health nut

Cooking Level: Intermediate

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Sep. 3, 2008

Ok...so I previously reviewed this dish but had to substitute chardonnay for marsala, which was very good. Last night I made it according to the recipe, and it was by far the best dish I have ever made. My boyfriend said it was delicious enough for any upscale restaurant to serve and is his new favorite dish. Absolutely incredible!

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Susan H.

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

I thought this recipe was wonderful. The mustard was just great on the pork keeping the moisture in. My husband loves to grill everything so he grilled the tenderloin and just made sure it hit the right internal temp. The cream sauce is what made it though. It was rich yet not too overwhelming. I served it with caramelized shallots over green beans and long grain and wild rice and it was a great meal. We had a simple salad with olive oil and vinegar with crumbled blue cheese. It was restaurant worthy and incredibly easy. So easy it can be a work night throw together.

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Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 1, 2008

This was wonderful and the pork was very tender. Amazing recipe!!

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Sue

Home Town: Toronto, Ontario, Canada

Living In: Bobcaygeon, Ontario, Canada

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Reviewed: Aug. 16, 2008

Friends rave about this recipe everytime we make it. It is absolutely one of our "infamous" dishes that people actually request.

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nwall24

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Reviewed: Aug. 3, 2008

This recipe is a keeper. I would have given it five stars but I thought 2 shallots were a little much. Next time I will only use one. However, aside from that it was easy and very tasty. Lirestaurantke another reviewer wrote, it was restaurant worthy. Thanx.

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Mamoza

Home Town: Yardville, New Jersey, USA

Living In: Riverside, New Jersey, USA

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Reviewed: Jun. 24, 2008

Absolutely Awesome! I don't usually fill out reviews but I had too here. My whole family loves this and I will make again and again. Thanks!!

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TMSTREET

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Reviewed: Jun. 9, 2008

This was great, I used regular mustard instead of dijon(it was all I had)and it turned out so good. We have 2 pickie eaters and they could not get enough of it. Thanks so much for sharing this recipe.

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happycook

Cooking Level: Intermediate

Home Town: Panama City, Panama Province, Panama

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Reviewed: May 29, 2008

I really disliked this recipe. Enough that I threw the sauce out. I was very happy that the sauce was prepared in a separate pan.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: May 16, 2008

I made this last night after looking for something new to do with pork tenderloin. Thank you for this recipe. It was so delicious. I followed your recipe pretty much as stated, I didn't have butter so I used a little extra EVOO and I did add the fresh sliced mushroom as so many others suggested. My husband and I enjoyed this and I will be making this many times in the future, I'm sure. The sauce is wonderful and the tenderloin was so very moist. Again, thank you.

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pensacoladebra

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Reviewed: Mar. 30, 2008

I absolutely loved this recipe! I did one thing different to save some calories :) Instead of using one whole cup of heavy cream, I put 3/4 of a cup of light cream and 1/4 cup of skim milk. It turned out fabulous! The pork was very tender and really didn't even need a knife. I Served the pork with rice, and green beans. Great recipe!!!

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NickJamez

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Reviewed: Mar. 16, 2008

Really, really good! I didn't have any Marsala so I did substitue vermouth. Not sure of the difference between the two but will try with Marsala next time. This was a wonderful recipe. Thanks

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 16, 2008

Simple & Quick & got rave reviews from dinner guests, ie. "Best Pork Loin I've ever had!" Thank you Koalagirl! ckruse aka Sgt.Rock!

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Sgt.Rock

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 13, 2008

Really good recipe. Even the family members who do not care for Dijon mustard said it was good.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Mar. 12, 2008

This was outstanding! I didn't have heavy cream so I used Evaporated Milk. We loved the flavor and can't wait to make it again for company.

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CB's Kitchen

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Reviewed: Mar. 9, 2008

Exellent Recipe. My husband complimented it four times, which is probably the most I have ever heard him compliment anything. The only difference I made in the recipe was that I used boneless pork chops instead of the tenderloin.

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