My spouse is extremely extremely extremely picky. I am hardly ever allowed to "step outside the box". I made this recipe as a whim trying something new. I didn't have the time to grill like all the other recipes required. My spouse was not looking forward to this when they got home. Not only did my spouse eat dang near the whole tenderloin but they demanded I keep this in the routine. I use country Dijon grey pupon for the mustard and low sodium soy sauce.along with some other seasonings that don't have salt. I do not put any salt in this as the soy sauce does it's job.Also I throw all this in a zip lock bag and let everything marinate for at least 4 or 6 hours. This has turned out perfect every time.if you make this once you well definitely make it again! thanks so much for sharing
I gave this a 4 because it hag gray potential but when you do a few substitutions it was prefect. cook at 400 for 15 minutes like the other reviewers said. add the 2 tables spoons of dijon. this is must needed. and add some shrimp to it while it is cooking and this is delicious! !!!
This recipe was excellent as is!!!
this recipe is spectacular. this is the most moist chicken breast I have ever eaten. pounding out the chicken for some reason like other individuals have said really make a difference. this recipe will definitely go into my regular rotation. my whole family loved it. I was highly surprised!!!! thank you so much for sharing!!
this chicken is extremely good. no deviations from the recipe. thank you so much. this chicken is a hit at every BBQ we have. been making it for over a year now and still requested.
this recipe was so easy simple and quick. My 8 year old picky daughter requested a third helping!! thank you so much for this because I always wanted to make rack of lamb but never knew how. this was a great recipe for a beginner but had expert flavor.
I want to give this 3.5 stars because the flavor is definitely there. It does taste really good and the sauce is amazing. However the cook is way too long. 6 hours on low and the chicken is like minced meat. It's too over cooked where it didn't stay together anymore. I wanted more texture personally to the chicken and honestly I should have probably stopped it after 2 hours, but it was my first time making it and I followed the full recipe. I'm personally not a fan of "pulled chicken" texture and that's what it ended up as. I will make this dish again, but won't cook it as long. The sauce really goes well over pasta. I'm wondering if this might be better in a dutch oven in the oven instead of slow cooker....
This is my new go to for beef tenderloin. it's so simple and easy. the cooking time never seems to work for me and I always have to cook it a little more but it's still an amazing recipe. Even my picky eaters go for seconds. I use the recipe as is and just throw onions and garlic on it. Throw it in the Dutch oven and set. I typically cut it into tips and serve it over pasta with a creamy sauce. so good. thank you for this recipe!!!