This was very good. It did take quite a bit of time to make though. I had a pork tenderloin that was about 2 lbs, so I just doubled all the ingredients but the pepper I kept the same amount. I don't care for evaporated milk, so I used 1% milk and just thickened the sauce a little with a 1/2 tsp. or so of cornstarch. For the liquid, I couldn't decide to use wine or broth so I did 1/2 of each. I used butter with canola and the meat crisped up yet still stayed tender. I started it at about 6 on my stove and then finished it eventually turning it down to 4, so they did not burn. The only thing I didn't bother with was the green onions on top. ty
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This was very good. It did take quite a bit of time to make though. I had a pork tenderloin...