Basically, I think this is.a great recipe, but it definitely needs adjustment to the seasonings to avoid the bland label. Unless you are on a strict salt free diet, pork needs salt to bring out its flavour. Not only did I salt and papper the pork, but i added both to the stuffing as well.. The 1/4 tsp poultry seasoning looked like an error to me. I sprinkled in dired savoury, rosemary, sage and thyme, probably 3/4 tsp total. it was very flavourful and not bland.
The recipe lends itself well to adjustments. I have made it three times now. First with pork chops, then with medallions of pork tenderloin (much better). Adding sauteed onions and mushrooms on top of the browned pork is a great addition as is adding sherry or wine to the mushroom soup. Next time I will make it with chicken breast... Not whole, but cut in pieces, dredged with flour, salt and pepper and browned. I think it will be delicious!
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Basically, I think this is.a great recipe, but it definitely needs adjustment to the...