reets Recipe Reviews (Pg. 1) - Allrecipes.com (14220561)

cook's profile

reets

Reviews

Photos

Menus

 
View All Reviews Learn more

Italian Pork Tenderloin

Reviewed: Jul. 24, 2012
I made this for a special dinner that I was delivering to some friends, and it was great. I definitely used some of the tips that were given in the reviews: 1. Sear the pork slices (but don't cook completely) in olive oil before starting the sauce, then remove the pork and set it aside. Reduce the remaining juice back to just the oil If you don't remove the pork and reduce the juices, you'll have the problem some people mentioned--the sauce doesn't thicken because the pork releases too much juice. 2. Add fresh basil, oregano and sliced mushrooms to the mix, as well as garlic. 3. Saute the onions and mushroom about 5-10 minutes before adding the rest of the herbs. tomato & prosciuitto. 4. Add about 1/2 tbsp of flour or cornstach to help thicken the sauce. 5. When you add the pork back in so that it can finish cooking, don't add the juice that has seeped out while it was sitting. This is really a fast, easy and delious dish. The tips make it sound complicated, but it's not at all. Enjoy!
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States