Reviewed: Nov. 18, 2009

I accidentally overcooked it and the sauce burnt onto the glass pan I used. It was a little tough but edible. Should have matched it more closely. Anyway, I omitted the plain yogurt, used a regular onion instead of red, used grainy Dijon mustard and used dried parsley instead of fresh. Next time I will skip the salt because the bouillon was salty enough on its own. I found it a little spicy, so I may use less or omit the chili flakes next time. It was good in a pinch, but I've had better tenderloin recipes than this. Most likely won't ake again.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 23, 2009

Not bad at all. My wife liked it better than I did so I am sure it is a taste issue.

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LeClercq

Home Town: Alexandria, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jul. 17, 2009

This pork tenderloin was full of flavour, moist and delish! Only small changes were omitting the oregano as I was surprisingly out and I did use whole grain dijon. Oh, left out the salt too, don't think it was needed with the bouillon. Scaled the recipe back for one pound of tenderloin and it was cooked in about 1 hour. Loved the bit of a bite from the pepper flakes and the lemon juice/wine gave it a nice tang, yummy!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 26, 2009

Awesome! I made it as written with two exceptions due to what was on hand and my convection oven. I used sour cream instead of yogurt and a sweet onion instead of red. I covected the tenderloin on "roast" at 325 for 1 hour and fifteen minutes and it was well above 160. I was worried because it was overcooked, but it was still excellent and very tender. Next time, I will check it at one hour -there WILL be a next time. The sauce was a little salty, but the meat was not. The pepper flakes give it a kick that jumps this from a four star to a five. Thanks!!!!!

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 20, 2009

This was delicious. Very flavorful, and very tender. I made it pretty much as written. I will definitely make it again!

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belle4397

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Reviewed: Jan. 19, 2009

I made as written, and cooked right away. This was just ok. It might be better marinating overnight, but I probably won't try again.

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MommaOfThree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 10, 2009

This is awesome! I just used sour cream instead of the yogurt since I am doing Atkins. My husband loved it and me too, really very flavourful. Thanks!

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AliciaR

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Dec. 23, 2008

This was excellent! I left out the yogurt 'cause I had none on hand. I think it would be great on salmon fillets. Thankyou!!!

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streetell

Cooking Level: Professional

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Reviewed: Nov. 19, 2008

This had a lot going on for flavor, but not our thing. The dijon, lemon, and onion weren't a good mix. I like onions and this was too "oniony". Probably won't try to rework this.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 6, 2008

The loin was very moist and the red pepper flakes gave it some zing. I didn't have yogurt so i used sour cream. I added it after it had cooked which made it creamy. will make again.

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murph920

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Pronounced as "Excellent" by my teenager. It turned out very moist and tender. I followed the recipe closely except I used a bit more yogurt and added tarragon and sage to the list of spices. Served with rice and veggies. Made for a yummy dinner!

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ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 27, 2008

I cooked this with chicken breasts, for my in-laws - they all loved it! There were no leftovers for the dog, poor thing!

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mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Apr. 7, 2008

excellent. I marinated boneless pork chops then grilled them - wonderful marinade. I'll definitely make these again.

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legof

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Reviewed: Mar. 8, 2008

We liked this recipe.. but I cut back on the parsley. I used chardonney, but the marinade had a bite to it. Perhaps a sweet wine would be better.

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Gail

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Mar. 3, 2008

We just made for dinner tonight and its ok we didn't have yogurt so we used sour cream and the only thing we would have done to it is not put in the lemon juice as it made it pretty tangy

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Foodie

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

I made this last night and it was amazing! Did not change a thing. Everyone loved it.

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M.Eiman

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Reviewed: Jan. 20, 2008

We really enjoyed this flavorful roast. I didn't have red onion or plain yogurt so I used vidalia onions and no yogurt. I took the foil off for the last ten minutes to let it brown just a little bit. I served it over egg noodles and the sauce over the top was quite yummy. Thanks so much!

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LAURARICE

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Reviewed: Dec. 26, 2007

Excellent - as another reviewer said, consider cutting the salt. The next time we make this, we won't add any salt because the buillon cube had enough salt in it. My kids loved this and they are fairly picky. Great blending of flavors. We will make this again.

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JK

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Reviewed: Dec. 5, 2007

I cut the salt back to 1/2 tsp and would just leave it out next time. It was a bit too salty. There is plenty of salt in bouillon in my opinion. I used loin rather than tenderloin, taking care to remove as much fat as possible before cooking, and it turned out remarkably moist and tender. I also used "Better Than Bouillon" in place of bouillon cubes.

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LESLIEKAE1

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Reviewed: Dec. 2, 2007

I really liked this one! I have made it with or without the yogurt, didn't make much difference. I have also ommited the oregano & basil and just used thyme, I prefer it that way. Overall a really good recipe.

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