Pineygirl12 Profile - (14923536)

cook's profile


Home Town:
Living In:
Member Since: Aug. 2012
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
Pork Tenderloin Diane
This is definitely a keeper! I usually laugh at people who review a recipe, then admit they changed everything. I changed VERY LITTLE and believe that this will make the recipe even easier -- and fast enough for a weeknight. First, I cut the tenderloin in half instead of into several slices, rubbed it with lots of lemon pepper and set it aside in the refrigerator for a couple of hours (probably not totally necessary). I browned the halves well in an ovenproof sauté pan, then put the pan in a 375 degree oven for about 45 minutes. I learned this cooking method a while ago, and it keeps the tenderloin nice and moist no matter which rubs or flavorings you use. It is a MUST to triple the sauce (lemon juice, Worcestershire and mustard)!!! I added 1 cup of chicken broth as others suggested, cooked it down, then swirled in 1TB of butter off heat at the end. That definitely cut the tartness and made a very complex, rich and delicious sauce - enough for the whole tenderloin! The sauce ingredients do look weird, but they work very, very well together. Even our finicky son loved it and wants it to go in the family cookbook, which it will! I had all I could do to resist seconds!!!! The mustard is the wild card, and if you triple it, it will become more prominent - something you may adjust up or down according to your preferences. I used about 2-1/2 teaspoons instead of going all the way to three.

0 users found this review helpful
Reviewed On: Mar. 5, 2014
Hard Cider Pulled Pork
I looked forward to this as an alternative to traditional BBQ pulled pork. I followed the recipe exactly as written, as I always do the first time to get a "baseline." I took it out of the oven and the flavors of the spice rub were good, but nothing to get excited about. I'm very sorry to give this the lowest rating, but it just wasn't worth the cost, time and effort.

0 users found this review helpful
Reviewed On: Dec. 7, 2013
Basil-Garlic Grilled Pork Chops
I resisted the basil with all my heart! I've made pork chops with the same ingredients except for cilantro for years. When I saw basil, I thought, "no way"! Then I discovered I had no cilantro, so I couldn't wuss out. I used dried basil (lots of it) for the marinade, ramped up the limed juice (four limes) and put fresh-snipped basil on top as a garnish. This is a fantastic combination of flavors! As much as I love the lime-cilantro combination I may favor the lime-basil even more. It's SO unusual and really really good!

0 users found this review helpful
Reviewed On: Jun. 30, 2013

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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!

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