Reviewed: Oct. 4, 2009

Pretty good, but this is just crying out for rice. Next time will try adding chicken broth/water and rice for the final 20 or so minutes that it's simmering.

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it7276

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Reviewed: Jun. 1, 2009

This was a good recipe and I would make it again, however I felt it lacked spice (which I guess could be a result of the chosen salsa). I will try it with some fresh jalapenos or other spicy peppers next time. I did omit the corn meal, used leftover "Grecian Pork Tenderloin" and switched out the beer with chicken broth (I forgot we had drank it all. Whoops!). Very good served over brown rice.

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 13, 2009

Tender pork and tasty.

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Lij

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Reviewed: Feb. 26, 2009

Very good! I did add a bit more salsa and beans to this as it was a little too dry to reheat (husband gets off of work at 10pm). Added home made chicken stock instead of beer also, just was not into beer last night.. overall a WONDERFUL dish not to mention quick and very very easy!

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samanthalynn

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Jan. 21, 2009

This was only ok. I really do love sweet/salty dishes and this one just seemed a bit off. Probably won't make again.

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unc1984

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Reviewed: Dec. 29, 2008

Great recipe! Perfect for a new house husband fumbling around in the kitchen. My wife loved this and was very impressed.

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pblythe

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Reviewed: Dec. 11, 2008

My husband and I both thought this was fantastic. We served it over white rice. Great flavor. Very filling. I doubled the recipe to freeze half for an easy dinner some other night. I also added the full can of black beans (so 2 cans total since I doubled it).

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jenjen1126

Cooking Level: Expert

Home Town: Deerfield Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 7, 2008

Quick and easy recipe to make, but I thought it was rather bland. My mother quite enjoyed it though. Not a bad meal, but I doubt I'll be making it again.

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loretak

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Reviewed: Nov. 30, 2008

I cut up the pork tenderloin and placed the pieces on a flat tray. Following other suggestions, I sprinkled garlic powder, and paprika, along with the salt & pepper. Then, using a large flat pancake turner, I scooped the meat and placed it on the bag containing the cornmeal, which I had spread all over the gallon-sized bag, ensuring all meat was covered. The people who had bad experiences with the cornmeal, I think it was because they undercook their meat. The other changes I made was to smash the peaches as much as possible, due to picky eaters at home, and used a jar of taco sauce - medium flavor instead of salsa. I also simmered a bit longer - for about 40 minutes, which made it much thicker. All and all it was a very good recipe and we will be cooking it again.

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yarag009

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 27, 2008

My new favorite recipe. I've made this twice and it turned out great both times. It's very forgiving of variations. I more than doubled it because the pork loin package was really big. I put extra black beans and peaches the second time. The sauce is really tasty and has a nice consistency. It works with flour in place of the cornmeal if necessary.

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sunnysidelisa

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 26, 2008

I thought that it was a little bland when I was finished cooking so I added the remainder of the salsa at the table and it really improved the flavor. My whole family liked it with additional sauce.

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dquinn

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Laingsburg, Michigan, USA

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Reviewed: Nov. 22, 2008

I give this recipe a two only because of the cornmeal. I will make this again without the cornmeal and will experiment with chicken and mangoes instead of pork and peaches. The cornmeal in the recipe just makes a really weird texture and it does not look that appetizing. Drop the cornmeal and I would give it a five.

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jordant

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Reviewed: Nov. 13, 2008

I made this for the first time last night. It is fabulous. My husband and son raved about it. Since I am a working Mom, I sliced the pork, coated it with cornmeal seasoned with fresh ground pepper, and browned it the night before. The next night I completed cooking the dish within 20 minutes.

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Elizabeth

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Reviewed: Nov. 11, 2008

I did not use the cornmeal based of previous reviews but i did add mix about 1/4 cup cornbread mix with some of the liquid so the sauce would thicken up. My crew gave this a thumbs up, but we think it will make a big difference if we are sure to use our favorite salsa and a beer we are familiar with. Since I was doubling the recipe, I bought Reser's Baja Cafe refrigerated salsa instead of Emerald Valley's salsa and we had picked up some Sierra Nevada Celebration ale and were not happy with it and since we hardly ever drink, we had nothing else =(

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Shey

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 11, 2008

I actually think I would have liked this more if I had made it with chicken instead of pork, and mango instead of peaches. I used chicken stock instead of beer and used the whole can of black beans as others had mentioned before. I served with white rice and a side salad and was overall pleased with this recipe. I will definitely modify for the next time though.

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Lindsay

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Nov. 11, 2008

This was delicious! It moved me to write my first review. It was very easy to make, too! I didn't use the corn meal because we didn't have any at home and other reviews said they liked it better that way anyway. The flavors were a great combination, including the peaches. I'm sure fresh peaches would be great too, but canned peaches might be softer! I used the whole can of black beans instead of half, and next time, I think I'll ad more meat. I think chicken would be great for this recipe too.

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Agnes

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Reviewed: Nov. 11, 2008

I seem to be in the minority with my opinion of this recipe. My guest and I found it to be very bland and boring... we kept asking each other what more could be added to coax some flavor out of it. Definitely won't be making this again.

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cxf

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Reviewed: Nov. 10, 2008

We really loved this dish. I used the full can of beans and added 1/4 cup of extra beer to compensate. We used Chi Chi's hot salsa and the peaches balanced the spice beautifully. Served over cous cous. Excellent! Pork came out tender and the cornmeal crust really was unique.

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HLyn76

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Reviewed: Nov. 10, 2008

Oh my goodness this was soooooooooo good!!!! I didn't leave out the cornmeal like a lot of recommendations. I just made sure that all the excess was shaken off. I also seasoned a bit more with garlic powder, onion powder, lemon pepper and paprika. I used a medium salsa and put it over noodles. I'm definitely going to be making this again! Delicious!!

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Lisa

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Reviewed: Nov. 10, 2008

This recipe is out of site. I used chicken broth instead of beer. Also used a whole can of beans. Great recipe.

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Kenneth

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Pork with Peach and Black Bean Salsa

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