Reviewed: Nov. 4, 2011

My husband and I loved this. I may have been doing something wrong but I ended up needing a bit more butter than the recipe called for... also, I substituted buttermilk for the cream and used a lot more garlic and tarragon. Rich and delish!

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2 users found this review helpful

Reviewer:

DamnSwank

Cooking Level: Intermediate

Living In: Oakland, California, USA

Reviewed: Jun. 26, 2011

This is so good and I don't even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub, because I ran out of garlic powder. Other than that, I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.

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6 users found this review helpful

Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Mar. 18, 2011

This was really great! I thought the dijon was just the right amount for our taste and the almonds added such a nice extension to the sauce. Thanks for sharing!

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9 users found this review helpful