Reviewed: Mar. 19, 2007

Family liked it but I didn't. I don't think I am over fond of basil. There are better things to do with a tenderloin. Sorry!

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Reviewer:

Chris S

Cooking Level: Intermediate

Reviewed: Mar. 6, 2007

This is one of my husband's favorite meals. We eliminated the carrots and added mushrooms, garlic, and onions. We used only 1 ts of basil and doubled the flour, cream and wine and served it all over oregano garlic mashed potatoes.

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Reviewer:

Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Mar. 1, 2007

Great recipe - I also modified somewhat; I eliminated the carrots and used mushrooms instead; I also sauteed 1 shallot and 2 lg garlic cloves. I used fresh parsley ~ just because I had it on hand. And, I doubled the wet ingredients and added 2 tsp of pork gravy mix along w/the flour (based on other reviews)to thicken the sauce...very tasty! Easy to make and it can be dressed up or down :)

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Reviewer:

kmichel

Reviewed: Feb. 27, 2007

Results are quite good with the modifications others had suggested such as onion, garlic added with the carrots, which I more than doubled. Still sauce was a little bland, so I added half teaspoon of low sodium chicken stock granules, did the trick. Super easy and quick to prepare. Served with mashed potatoes, and steamed broc and cauliflower. Everyone enjoyed it. Thanks.

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Reviewer:

Mom_v_3

Cooking Level: Intermediate

Reviewed: Feb. 17, 2007

Used canned carrots, didn’t add until later in the recipe. Doubled the sauce mixture for 2 servings (added ¾ tsp. bacon grease) but not the spices just milk & flour (used half & half in place of light cream). Fiancé felt it could had been less bland. Maybe next time I’ll try some garlic powder/salt or just minced garlic & some onion powder.

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Reviewer:

Dragngirle

Cooking Level: Intermediate

Reviewed: Feb. 13, 2007

YUM! I changed a few things to accomodate what I had on hand...I used milk with a little bit of sour cream, chicken stock and fresh lemon juice for the sauce (doubled it of course) and added chopped onion and garlic with the carrots. The sauce was delish over our smashed potatoes. I will be making this again soon!

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Reviewer:

MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

Reviewed: Feb. 8, 2007

I'm not a big pork eater but had tenderloin and had to do something with it so I tried this. I doubled the gravy per previous reviews, using milk and just beef broth. I added green onions and mushrooms to the carrots to increase the veg content. Overall it was good but I didn't think the meat had much flavor tho the gravy made up for that for the most part. I'd make it again.

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