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This was absolutely wonderful!! I actually ate half of it myself before I even served dinner (my husband wasn't home yet...shhhh). I used rice wine vinegar and it melded perfectly with the other flavors. My tenderloins totaled a little over 2 pounds, but I used the rub and sauce quantities as listed for the 5 pounder and it seemed perfect to me. My cooking time was between 1 and 1.5 hours for mine. I checked it a little late and it was already over "done" temp, yet it was still moist, juicy and delicious! Would not hesitate to make again, serve to company or recommend to a friend!

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Banana Crumb Muffins

Reviewed: Jun. 11, 2009

I made these for my husband's jazz quartet and everyone gave them rave reviews!!! No need to look any further for a banana muffin recipe!

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Oranged Cranberry Sauce

Reviewed: Oct. 8, 2008

I look forward to making this every year. It makes the kitchen smell absolutely heavenly! The only change I have ever made to this is to add just a little more sugar at the end. Sometimes cranberries are more tart than others, so just do a quick taste before cooling.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 8, 2008

I have been making this for years and just realized that I had never reviewed it. What can I say...it's fabulous. A definite family favorite. Guests ask for it when they visit. You won't be disappointed!

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Orzo with Parmesan and Basil

Reviewed: Oct. 8, 2008

My whole family absolutely LOVES this recipe! The recipe is 5 stars as is, but we don't always have fresh basil on hand, so sometimes we have to omit it. For a one-dish meal we stir in 3 links of crumbled/cooked Italian sausage once the orzo is done cooking. Also, I occasionally add a few shakes of Greek seasoning to change it up a little. I have to drive 30 minutes to find orzo in my area, so I usually buy 10 boxes at a time!

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Cranberry, Sausage and Apple Stuffing

Reviewed: Nov. 15, 2006

I have made this recipe for the past few years and plan to use it again this Thanksgiving. I LOVE it and so does my family. I had never made my own stuffing before this and now I would never go back! I made some minor changes: I omit the apples because I couldn't really taste a difference (could have been the variety of apples I tried the first time) and it's less chopping! I use 1.5 - 2 cups of finely chopped onions instead of leeks, since I already use leeks in the giblet stock that I make.

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