CINDYJENSEN Profile - Allrecipes.com (1238851)

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CINDYJENSEN


CINDYJENSEN
 
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Member Since: Apr. 2002
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Burgundy Pork Tenderloin
I love this recipe. Now, some common sense is required. Would I use any recipe with package gravy mix for Easter Dinner? No! It's a good everyday meal for your family. I've read that people think it's too winey...you have to taste your food people...before you serve it. I tasted it when the pork was done, decided it was a little too winey for my kids. So, I poured it into a saucepan, boiled it down a bit and then added the gravy mix. This is all done while the tenderloin is resting...so don't slice it until the sauce is ready to pour on top. My kids loved it and didn't mention any "funny" taste. I omit the celery and use celery salt instead of salt. I also make sure to slice the onions super thin...you can also saute them a bit first if you like. In a pinch, I have used onion powder...works just fine. Also, before baking, pour the wine on first, then add the salt, etc. Common sense tells you that the wine will just wash it all off the pork. One last thing...I can't believe all the complaints about the cooking time. Use a meat thermometer! pork needs to be 150 degrees F, when it comes out of the oven. It needs to rest 10 minutes - to lock in the juices. The temperature will continue to rise 5-10 degrees as it sits. Now, enjoy!

7 users found this review helpful
Reviewed On: Jun. 13, 2013
Banana Banana Bread
This recipe was very tasty but much too wet inside. I added 10 minutes to the cooking time but it didn't help. I wouldn't use this recipe again.

1 user found this review helpful
Reviewed On: Oct. 18, 2004
O'Brian's Potato Casserole
I love this recipe...it's so easy. One time I was in a real hurry...I had no sour cream and I had no onions. So, instead of the sour cream, I added a can of cream of mushroom soup and mixed it in the blender with the other soup and some milk and substituted that. I also used dried onion flakes. I actually enjoyed it this way and have changed my recipe so I'll make it the same way each time.

17 users found this review helpful
Reviewed On: Dec. 3, 2002
 
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