Reviewed: Feb. 15, 2010

I wish I could give this more stars! We loved this, it was so delicious!! I used advise from different reviews and modified the seasoning - I used 1tsp basil, 1tsp Italian seasoning, and everything else the same as the recipe is written. Oops I also added garlic & onion (I usually add these to almost everything I make unless it would clash too much.) We also tried making more 'sauce' as many suggested - I used 1c cream and 1/2c wine. We did have leftover sauce because I was the only one who wanted it over my potatoes but the flavor was scrumpteous!!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 7, 2010

My family really liked this. I think it was pretty easy to make and the flavor was wonderful.

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Jan. 3, 2010

It was a little bland (needs a bit more pepper) and added 1 tsp of minced garlic. Also the 20 minutes cooking time is a little low, actually cooked for 35 mins, until no longer pink inside. Good basic recipe and sauce adds visual appeal.

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Reviewer:

karenh_d

Reviewed: Nov. 6, 2009

followed the recipe exactly. The sauce was very good but if i were to make this again, i will roast the pork in the oven instead.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Oct. 27, 2009

Outstanding, I did add 1/2 an onion and 1 tsp of minced garlic when I sauteed the carrots. I also doubled the liquids and cut the basil to 1 tsp. My son thanked me for making this. So easy and so good. Thanks for the recipe.

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Reviewer:

CLMITCHELL

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Sep. 22, 2009

This is EXCELLENT. Used half & half as I had that on hand - I also kept the amount of sauce the same, but only fixed enough pork to serve 2-3. That way I had plenty of sauce to enhance the couscous I used on the side along with steamed broccoli.

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Reviewer:

s. warren

Reviewed: Sep. 17, 2009

I needed a sauce for some leftover pork loin from last night so I tried this one and was not disappointed. I made a few changes. I sauteed the carrots with garlic and minced onion. I added a can of mushrooms and I also used half and half since it's what i had. I also had bouillon cubes and not granules so I added a 1 cube. I sliced the pork and reheated it in the sauce. It gave the meat a great flavor and we had a whole new meal with left over pork. Served with white rice but I bet it would go great with potatoes or pasta too.

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Reviewer:

nancya76

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Aug. 13, 2009

A great sauce to tinker around with. As did others, I added garlic and used half&half instead of light cream. It tasted the best with mashed potatoes; a forkful with pork, potatoes, and the sauce was excellent!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Glassboro, New Jersey, USA

Living In: Cary, North Carolina, USA

Reviewed: Jul. 28, 2009

This was a pretty good base to start with and alter to your liking. Per other reviews I added some onion and fresh garlic and only had 2% milk on hand. To me the basil was a little overpowering and I like the stuff. So, next time I will alter the spices a little and probably try the cream although using the milk turned out good too.

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Reviewer:

Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Jul. 24, 2009

I made this as directed, and there were too many herbs, not enough liquid. I added wine to try and thin the sauce, and while the pork was very tender, my family didn't like it. Some reviewers recommended doubling the sauce, I would recommend doubling the cream and wine, but not the spices. That would have improved the recipe.

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