I followed this recipe pretty much to the "tee," but used pork tenderloin instead of chops. I coated the tenderloin in the steak seasoning, browned in a saute pan on both sides until crispy browned and then finished on the grill until temp reads 155-160 degrees. Transferred tenderloins onto plate and immediately covered with foil and let sit, covered, for 10 min before slicing. I made the sauce in a saucepan and added the drippings from the browned pork tenderloins into the sauce as it thickened. Once ready, I poured the sauce (and it was AWESOME tasting!) over top the sliced pork tenderloin. I served it with Cauliflower fritters (awesome low-carb substitute for potato cakes - recipe found here on All Recipes site) and a strawberry, spinach salad. GREAT MEAL!
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I followed this recipe pretty much to the "tee," but used pork tenderloin instead of chops. I...