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Roasted Pork Tenderloin

Reviewed: Oct. 22, 2012
This was an awesome recipe. I kept all of the ingredients the same but added a couple of things. First, I had two tenderloins approximately 1.25 pounds each. I rubbed with sage, garlic, salt and pepper and browned them in an oven safe deep skillet. I added some beef broth to the bottom of the pan and topped them with the sauerkraut, apple, onion, and brown sugar (I sliced the apple and onion and spread the pieces over the first layer). I covered and cooked for 30 minutes at 350. Then I added halved small potatoes and mini carrots. I basted them with the broth, covered and cooked at 325 for another hour. It turned out great and it was a one pot meal. Thanks very much for the recipe. It was actually my first time cooking pork tenderloin and I am so glad I did.
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Mama's Italian Wedding Soup

Reviewed: Oct. 7, 2012
I made Italian Wedding Soup for the first time today and followed this recipe fairly closely. I did do celery/onion/garlic first, added broth, then added carrots and simmered. I browned the meatballs before putting them in the broth. The only thing I may change with those in the future is to use onion powder and perhaps some garlic powder instead of minced onion as it was hard to work with given the size of the meatballs. I might also increase the breadcrumbs. I used cut spaghetti and as usual used to much so had to add more broth. The bottom line is that my family raved about this so much saying it was the best soup I ever made and I make a lot of soups they love. Five + stars for this ones. Thanks.
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