BobbyMack Recipe Reviews (Pg. 1) - (10095181)

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Orange Marinated Pork Tenderloin

Reviewed: Feb. 13, 2012
This is a good base from which to add variation for flavor to match other dishes. I added a tablespoon of crushed red pepper flakes, 2-3 Tbsp spicy brown or Dijon mustard, 3 dashes of Louisiana hot sauce and 2-3 shakes of garlic powder. Marinating overnight is certainly preferred, though flavor does develop in as little as 2-3 hours. Since tenderloins are typically packed in a set of two, many times one of the loins will be much thicker than the other. I found it helpful to split the thicker loin in two pieces so that all the meat reached serving temp at roughly the same time.
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Italian Breaded Pork Chops

Reviewed: Jan. 18, 2012
I used an old iron skillet (about 10 inches across) and seasoned it well with coconut oil before adding the chops for browning. The chops baked up beautifully and evenly cooked, and the flavor was superb. I would not hesitate to make these chops in large quantities for a family event or a holiday meal. They are that good. I used top loin pork chops from Costco as they are cut nearly one inch thick.
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5 users found this review helpful

Dried Cherry Muffins

Reviewed: Feb. 17, 2007
I doubled the recipe, used half whole wheat and only got 10 muffins out of it. A trifle on the dull side....maybe some nuts next time.
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Orzo Shrimp Stew

Reviewed: Feb. 7, 2007
I was impressed with the simplicity of this dish and the speed of prep. My 7 and 11 year old kids went for seconds, and my wife gave it a big thumbs up. I think I'll use a little more orzo next time to absorb more of the broth.
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3 users found this review helpful

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