Reviewer:

Reviewed: Feb. 26, 2012

excellant tasting sauce, I suggest increasing the corn starch to make a thicker sauce or make it a head of time with pork fat back to allow more time to thicken

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Reviewer:

dali

Reviewed: Jan. 4, 2012

I LOVE THIS RECIPE! My husband couldn't stop raving, and it is now on my permanent recipe rotation! Did make a few changes though. Substituted with orange juice, used 1/2 cup each dried cranberries & cherries, and used apricot preserves. I braised the uncut tenderloin in a cast-iron skillet, added 1/2 cup beef broth when browned, then surrounded the meat with 6-8 small red potatoes. Covered, then cooked for 45 minutes in a 375 degree oven. When cooked, removed meat and potatoes from pan and made sauce. Sliced the tenderloin and returned it to pan to heat through. Serve with a bottle of Pinot Noir and a fresh veggie, and you will get RAVE reviews! Thanks for this superb recipe!

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Reviewer:

Cyn S.

Reviewed: Sep. 22, 2011

4.5 Stars: A great Fall dish. I had to use dried cranberries because I had those on hand. I also used a "cherry butter" which is much like preserves. My husband and I enjoyed this and I was surprised the pork was so tender. I served with mashed potatoes.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Sep. 14, 2011

Thanks a million trillion for the recipe! I made It with scallop and onion potatoes and asperagus... OMG soooo good! I didn't quite have enough cherries on hand, so I used 1/2 cup cherries and 1/2 cup raisins. Also I didn't have cranberry juice, so I used cherry/apple that I had In the fridge. I will be making this again with cherry everything, and probably with chicken too!

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Reviewer:

Blondezilla

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Apr. 5, 2010

Simple to make and just plain delicious. A definite keeper.

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Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Dec. 1, 2009

First, I have to say I've never rushed to write one of these reviews for a recipe, but I felt this one deserved it and the only reason I made any changes to this recipe were out of pure ease on my part and not because I thought the recipe needed adjusting. I used a cran-raspberry juice rather than plain cranberry and apricot preserves rather than cherry. I also found that I had to cook the pork a little longer than it called for, but I didn't want to burn the pork on the skillet so I set the pork aside, made the sauce and put it all back in the cast iron skillet and cooked for about 20 more minutes on 350. The pork was so tender and flavorful. The extra sauce went great over steamed broccoli, too. Thank you for this recipe, it's definitely a keeper!

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Reviewer:

Crystal

Reviewed: Nov. 8, 2009

This was delicious! I can' t believe there aren't more reviews on here for this. I have made it twice and it's turned out wonderful both times. The meat turns out tender. My husband who doesn't like pork that much LOVED this recipe. (I added a little extra cornstarch to thicken the sauce more.)

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Reviewer:

Katie

Reviewed: Oct. 11, 2007

I used 3 thick pork chops instead of the tenderloin and it worked very well. The cook time was longer, but the meat remained very moist. I also doubled the sauce recipe to serve it over the accompanying rice.

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