We had this meal for dinner tonight and it was a bit plain. Needs a few things, imo. First off, it was way too watery. Need to replace at least one of the cups of water with tomato paste. Chili needs to be meaty, not a soup. Next, I plan on adding in some sweet peppers, a bit more garlic, a bit of hot sauce and, maybe a bit of pork and diced carrots. Not a recipe to dismiss, but one to enhance.

Reviewed On: Mar. 8, 2013

I chose this recipe because of the health factor - tenderloin is lower in fat than the typical selections for pulled pork. It was a great choice and the recipe is definitely a keeper! I followed the directions (except the rolls) verbatim and used Bulls Eye BBQ sauce, as it is a bit sweeter than some other sauces, and served it on whole grain pita bread. It was a big hit for everyone, for sure. Next time, as there will be a next time soon, I think I will probably add some chopped onion, garlic and jalapeno in the mix and, possibly, another 4 ounces of BBQ, as I really like it dripping. A couple people mentioned that a tenderloin is harder to 'pull', but I found it worked very well. I had it shredded in a matter of minutes without much effort at all...

Reviewed On: Mar. 4, 2013