Reviewed: Oct. 4, 2007

Made this recipe for dinner last night. I was very good, although a little salty. I did add fresh sliced mushrooms and used half and half rather than heavy cream. The sauce did not thicken very much, I think because of the half-and-half. Just used a little cornstarch to finish the thickening. Would definately make again.

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MCWOLVERTON

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

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Reviewed: Sep. 25, 2007

very good. made exactly as recipe states but waited till last 10 min to make sauce. also only had light cream and it came out fine and creamy. oh and used minced onion instead of shallots.

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TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

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Reviewed: Sep. 19, 2007

This was so good. I made it for a dinner party and everyone enjoyed it. The sauce is VERY rich, but oh so good. Adding Mushrooms to the sauce was a great idea!

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 17, 2007

The sauce had great flavor but I thought it was way to heavy for my tastes. I might substitute a lighter cream next time. The pork turned out wonderfully though.

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TMixon

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: Sep. 15, 2007

this was absolutely delicious!! i can't wait to have company over so that i can make it again! if there was an option to give this recipe 6 stars, i would!!

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my dog is the best dog ever

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Sudbury, Ontario, Canada

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Reviewed: Sep. 13, 2007

I made this dish the other night for dinner and while it seems very fancy, the dish is not at all difficult to pull off and would be nice served at a dinner party. We used a dry marsala and found the flavour to be a bit overwhelming, so if I were to make this dish again, I would reduce the amount of wine in the sauce. The only change I made was that I only had two tiny shallots left, so I used those and sub'd in regular chopped onion in place.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 9, 2007

Excellent pork! I didn't make the sauce since we didn't want to have sauce with the meat but the pork tasted excellent. My husband RAVED about it. Very juicy. The one thing I see wrong with the recipe is that it doesn't tell you how many pounds. I used a 2 1/2 lb tenderloin and it took an hour and 45 minutes to reach 165 degrees. After the 40 minutes I checked the temp and I could tell by inserting the thermometer that it was still raw in the middle.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Sep. 4, 2007

This was excellent!! It was easy to make and the marsala sauce flavored the pork beautifully. I especially liked this recipe because the pork did not needed to be marinated ahead of time, so it makes this a great recipe to do at the last minute and still be somewhat gourmet. My son who eats nothing...loved it.

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Katy G.

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Reviewed: Aug. 28, 2007

Made it last night for a dinner party. Came out really good. Forgot to use the mushroom as suggested but still nice.

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WOONAT

Cooking Level: Intermediate

Home Town: Jefferson, Massachusetts, USA

Living In: Hudson, New Hampshire, USA

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Reviewed: Aug. 15, 2007

Delicious and very easy.

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FOURCHETTE

Cooking Level: Intermediate

Living In: Granby, Quebec, Canada

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Reviewed: Aug. 13, 2007

A+++ recipe! I made it exactly as written, except that the good angel over my shoulder must have nudged aside the bad angel at the grocery, because I ended up with light cream instead of heavy cream. I outsmarted the good angel by adding an extra pat of butter to the sauce!! I would make it the same way again, and I would definitely make this to impress guests. Served with whole wheat couscous and tender, fresh green beans cooked in chicken broth, this was an easy and delectable meal.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 25, 2007

I made this for my husband's birthday dinner, and it got rave reviews from everyone, including the inlaws and the kids. There were no leftovers, as several people went back for seconds. This is definitely a keeper, and I will make it again.

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MDMCQUEEN

Cooking Level: Expert

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Reviewed: Jul. 6, 2007

Gosh I was really excited about this recipe and it just didnt work out for me. I think I may have a different opinion if the pork was not overdone. Maybe the recipe should call for thick cut pork. The sauce was really good. The pork was too "mustardy", but as I said, maybe that would have been ok if the pork was not overcooked.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jun. 19, 2007

Used fat free half and half. Cooking instructions are perfect. I put the thermometer in the meat when I took it from the oven and it was 160. Let it sit about 10 minutes under foil. Perfect!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

I found the pork cooked perfectly but my sauce curdled?!? Not sure what I did wrong....sauce WAS very tasty, just not very appealing!

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HappyHomemaker

Cooking Level: Expert

Living In: Lashburn, Saskatchewan, Canada

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Reviewed: Jun. 12, 2007

This turned out absolutely delectable and tender! I followed the directions as-is, except that I used Green onions instead of scallops, Texas Red Wine instead of Marsala (I used what I had!), and I added a little extra Dijon mustard (for my hubby). I LOVED the results! Now that I think about it, I have some leftover in the fridge! Dinnertime!

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Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 7, 2007

Fantastic recipe with a sauace that makes you feel you are in a 5* restaurant. And so quick to make!! Loved it!

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ALTA1

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Jun. 4, 2007

made it just as written - my husband loved it (we both did).

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Virginia

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Reviewed: May 28, 2007

I made this meal for my husband and myself last week and both of us absolutely loved it! We loved the sauce so much we made it again to serve with our bar-b-q striploins. Fantastic! A definite keeper and my husband keeps asking when I'm going to make it again!

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Bev O

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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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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Mom of Four GR8 Kidz

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Pork Tenderloin with Dijon Marsala Sauce

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