Recipe by Arlene Reynolds
"This tenderloin makes a great tasting gravy as it cooks. The pork comes out tender with lots of flavor and the vegetables absorb a lot of that flavor as they cook down. Enjoy!"
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ground black pepper
1 1/2 cups
This was an excellent recipe, with the caveat of several necessary changes. The amount of pepper asked for has to be a misprint. I halved it, and upon eating, decided that it should be halved again. Also, halved the garlic. Used fresh tarragon instead of dried, in the same amount called for. We like a thicker sauce, so doubled the amount of cornstarch. Also, used low sodium tamari rather than soy, although had I not had the tamari on hand, would've used the soy, but also in a low sodium variety. Otherwise excellent, and will be added to the regular repertoire.
There was too much pepper in this recipe. My husband would not eat it. I personally would cut down the pepper to less than a teaspoon. If it hadn't been so hot it would have been delicious. Was that pepper amount a misprint????
This was very good. I cooked it at 350 for 1 1/2 hours, then I removed the garlic, pepper, and tarragon off the roast, and cooked it for another hour at 200. It was so tender it almost fell apart. My family did not care for the carrots, potatoes or the sauce. Very soy tasting. Will make again, minus the carrots and potatoes.
This recipe was definitely an easy family pleaser. We added it to our recipe box (and noted the pepper change)! I usually read the reviews before trying a new recipe. My mistake! I wanted a quick and easy last minute recipe in which I had all the ingredients on hand and this was it! I questioned the amount of pepper while preparing it and decided not to adjust it. I think it must be two TEASPOONS instead of two tablespoons. It was a quick fix for tonights dinner. We just scraped off the seasonings and enjoyed the most moist tenderloin we have ever eaten! I am already planning on using this recipe for an upcoming large family gathering. They will think I slaved for days preparing this beautiful, tasty meal!
Nice peppery taste.
I made one substitution in this recipe: I used lemon pepper for the pepper. And I made one mistake: I mixed 1 1/2 cups water with the soy sauce. The aroma while it was cooking was wonderful! This recipe is a keeper for us. Very flavorful way to make a pork tenderloin.
OUCH! This was painfully hot! I like spicy food, but this was too much. The flavor itself was quite good, while my tastebuds were still working. Try it, but cut the pepper in half, at least!
I took all the ingredients & put them in the crockpot all day. Then I took the meat & vegs out w/a slotted spoon & put them in a serving dish (I used fresh tarragon instead of dried so I removed the sprigs @ this time). Then I poured all the juices out of the crock pot into a saucepan on the stove, added the cornstarch & thickened it. Then I poured all that yummy gravy over the meat & vegs. Voila! Good stuff. Thanks! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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