Reviewed: Dec. 26, 2007

Excellent - as another reviewer said, consider cutting the salt. The next time we make this, we won't add any salt because the buillon cube had enough salt in it. My kids loved this and they are fairly picky. Great blending of flavors. We will make this again.

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7 users found this review helpful

Reviewer:

Reviewed: Dec. 5, 2007

I cut the salt back to 1/2 tsp and would just leave it out next time. It was a bit too salty. There is plenty of salt in bouillon in my opinion. I used loin rather than tenderloin, taking care to remove as much fat as possible before cooking, and it turned out remarkably moist and tender. I also used "Better Than Bouillon" in place of bouillon cubes.

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8 users found this review helpful

Reviewer:

LESLIEKAE1

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Reviewed: Dec. 2, 2007

I really liked this one! I have made it with or without the yogurt, didn't make much difference. I have also ommited the oregano & basil and just used thyme, I prefer it that way. Overall a really good recipe.

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11 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

Reviewed: Nov. 27, 2007

Had some friends over for dinner and tried this recipe...loved the sauce! Very flavorful. I knew it was good because people went back for seconds!

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2 users found this review helpful

Reviewer:

nicole11

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Oct. 31, 2007

This is the best pork sauce I have ever made. The first time I used it on a roast and liked it so much that now I use it on any type of pork. The other day I cut up a pork tenderloin, pounded it into fillets, marinated it in this sauce and then pan fried. Delicious sauce!

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2 users found this review helpful

Reviewer:

alicemaria

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Harrow, Ontario, Canada

Reviewed: Oct. 28, 2007

This was pretty good. I didn't have any wine on hand so I substituted a little apple cider vinegar and extra lemon juice. My family said it was a make again dish which is always a good sign! Thanks!

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2 users found this review helpful

Reviewer:

VALENE

Reviewed: Oct. 26, 2007

The flavor was pretty good. It would have been much better grilled with basting. I won't rush back to make this.

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1 user found this review helpful

Reviewer:

Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

Living In: Alton, Missouri, USA

Reviewed: Oct. 24, 2007

Used this on porkchops, and it was great! Changing the recipe yeild from 6 servings to 2 makes the perfect amount of sauce for four porkchops. Still cook in the oven, but be sure to have your meat thermometer nearby -- they won't take long.

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2 users found this review helpful

Reviewer:

ENSeeber

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 23, 2007

This turned out really good! I didn't have all the ingredients though. I didn't have the plain yogurt, buillion cubes or red onion. Even without thus stuff the pork turned out great, very tender with lots of flavor. I will be making this again

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24 users found this review helpful