The pork preparation is simple and fool proof. Seriously, if you can make fried eggs you can cook the pork. Just remember to remove the silver skin on your pork before cooking.
Now the sauce. We only have regular, not extra hot, horseradish, so we used that. And since I don't care for too much hot in my food, it was just perfect. This part of the recipe is all technique. You REALLY need to cook that sauce down to get the flavors to meld. If you don't and you'll get a watery mess for sauce. Then you add the cold butter at the end and the chives.
I LOVED the sauce. HOWEVER, I personally found the recipe makes too little sauce for our tastes, as we like to eat this with crusty bread and so we've doubled the sauce every time we've made it after the first time.
The is a fabulous and easy weeknight meal, when you want something amazing but don't want to slave over a stove for more than 15 minutes!
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The pork preparation is simple and fool proof. Seriously, if you can make fried eggs you can...