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Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it co...
It was good -- I would make it again -- but it wasn't so good that I feel an urgency to make it again soon.
Very tasty! I doubled the marinade and saved half to cook down rather than using what had been marinading on the pork. I also cut the tenderloin down the middle in a "butterfly" fashion so it co...
Linda W. is a FANTASTIC cook. This is the 2nd of her recipes I've tried & I cannot wait to try her others. The first one I tried was "Rosemary Chicken with Orange-Maple Glaze". Both are outstand...
I used chicken instead of pork and pan fried it but followed everything else the same. The flavor was amazing. The only thing I would do different next time is to double the sauce to pour over m...
This turned out pretty well, but I think it would have been even better if I had marinated it for the full amount of time (my fault). Also, it took an extra 10 minutes or so to fully cook on th...
this turned out to be an amazingly elegant birthday dinner for my husband, and it really only took about an hour to prepare (even though it looked as if i had spent hours slaving in the kitchen)...
I really liked this pork tenderloin. I did add some rosemary to it because I like it and it goes well with mustard and orange. The only problem I had was the meat came out of the oven looking ...
This is an excellent dish. I as some reviewers have noted doubled the marinade recipe and made sauce out of the reserved portion. I made this with pork tenderloin. butterflied boneless/skinles...
Very tasty! I didn't have pomegranate juice, so I used all orange juice. Instead if sprinkling pomegranate seeds on the pork, I used the seeds in the marinade. I seared the tenderloin on all sid...