Reviewed: May 23, 2012

I was looking for a recipe to use up some wine and a fellow AR Buzzer recommended this recipe. Followed the recipe exactly did not change a thing. It was an enjoyable piece of pork, although not sure this recipe is a keeper for me. Thank you for sharing. Did take an extra hour to cook that the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: May 14, 2012

I wrapped this in foil and did it on the bbq for guests and was really ashamed over how it turned out. The flavour was very herby - I think I would have liked it way better on lamb. Overall, the flavour combinations seemed very mismatched. And in foil on the bbq the meat just went dark grey and soggy with white dryed yogurt spots all over - very unappetizing. Won't try this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Proclaimthename

Cooking Level: Intermediate

Reviewed: May 1, 2012

Excellent! The other reviews have already said it all... I didn't change a thing, other than using sour cream 'cause it's what I had on hand.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

abby dabby does

Cooking Level: Intermediate

Home Town: Petoskey, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 22, 2012

I tried this recipe on my foodie hubby today and OH MY!!! Talk about hitting it out of the park. I did not have fresh parsley so I used dried rosemary; 1/4 cup of chicken broth for the bouillon cubes and used plain greek yogurt. BUT this was an absolutely amazing recipe and has become a favorite to be cooked again!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IceGoddess

Reviewed: Feb. 26, 2012

I have to start this off by saying I don't like pork. This, however, was amazing. I used a pork loin as I didn't have tenderloin but it was fantastic. Even my picky 14 year old son loved it. Will be making this again. Thanks for a great recipe. Just wanted to add that I didn't use any salt and it was salty enough. Also I will use less garlic. I already reduced it to 2 cloves but it was still too much for my taste. Oh and I didn't have dijon mustard so I just used regular spicy brown mustard.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

go easy on the lemon

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

2-Ton-Tony

Reviewed: Jan. 31, 2012

I did not care for this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

irishmandaveswife

Reviewed: Jan. 1, 2012

Excellent! Made this for a recent Christmast party & my guests LOVED it. Be sure to marinate it for 3 or 4 hours prior to roasting. I didn't have plain yogurt so I used sour cream. Also increased the Dijon. Give this on a try - you won't be sorry!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photogal119

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dearborn, Michigan, USA

Reviewed: Nov. 11, 2011

Delicious! I didn't have yogurt so I used sour cream, and no red onion, so plain old onions worked fine! this is so GOOD!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JennaBee

Cooking Level: Intermediate

Reviewed: Oct. 29, 2011

The meat was so tender, it was wonderful. I didn't have the white wine on hand, so substituted with Balsamic Vinegar and it was quite tangy. Next time, i'll try it with the wine. Super easy to make. I also made gravy with the liquid that was left and it was quite yummy.

Was this review helpful? [ YES ]
2 users found this review helpful