I add yellow potatoes, green beans, onions and home grown carrots. I have been marinating the pork and I think this will be delicious. I don't have mushrooms so I figured I improvise in the oven:) Very good

First, I will say that I followed this recipe to a tee. I really wanted to love this dish. The pork itself was outstanding, juicy and succulent. The sauce however was way too sweet and 'sryupy' tasting due to the honey. The honey just did not go well with the other sauce ingredients. I made another mushroom sauce the day after which was much better. Shallots, mushrooms, sour cream and heavy cream. Simple and savory. If you want a sweet sauce with the pork, I suggest a fruit-based sauce instead.

This review is for the sauce only. I had prepared my tenderloins sous vide, and was looking for a sauce to complement the pork. I followed the recipe, with the exception of using a little milk in lieu of cream. This was exceptionally bland for us. I had to increase seasoning--I even added a packet of Herb-Ox No Sodium Beef bouillon, as well as salt and multiple grinds of pepper. I used the juice of an entire lemon, and used the honey as directed. Still not enough. I had used very high quality dried porcinis, and put the rehydrating liquid through a coffee filter to remove any grit. I used Hennessey for the Cognac, as well as good quality unsalted European style butter. After a LOT of tweaking of this recipe, it did finally come together. But not without huge alterations, finally including a generous dose of sambal oelek. I give 2 stars, just for the initial idea of a few ingredients. Without my adjustments, we would not have eaten this at all.

Totally awesome recipe! Everyone loved it. Only difference I made was to add salt and pepper to the marinade, which enhanced the flavor of the herbs. I also found that making the herbs de Provence mixture myself was better than the premixed. Make sure to use heavy cream, as I found lighter cream tended to separate.

Used less herbs for marinade. Used frozen porcini mushrooms. Substituted brandy for cognac. Too sweet. Overall was pretty good, but next time I will omit the honey.

We make this when we have guests we really want to impress. It is phenomenally delicious, and we've gotten nothing but rave reviews.

Excellent. Kids love it too. Substituted shiitake. Definitely use less herbs de Provence (about 1/4 cup is more than enough). I think the stated baking time is too short, needs at least 40min in oven. Will be trying the sauce on other meats.

It was overwhelmingly mediocre. Followed the recipe to a tee...none of us really cared for it.

Excellent recipe! I cut down herbs and the honey to 1 tbs. My family really enjoyed this dish.

I loved this dish! I followed some of the other feedback and cut down the herbs and I made extra sauce (I increased it by 50%). I also cut the honey to one T and added a splash of white wine. It was a hit- thanks for sharing!