Creamy Pork Tenderloin

From: COOT226

On Apr 17, 2009

We did not care for this at all. It was very blah - no flavor. My husband said next time just make it the way you usually do and I can have it with apple sauce. Sorry but will not be making this again.

From: HoserLauren

On Mar 1, 2009

First time round this was pretty good. The pork was nice and tender and the sauce over it was great. I'm not too sure I enjoyed this being breaded though. And the breading became very soggy when having this for leftovers.

From: Lennie

On Jan 18, 2003

This was very easy to make, and quite tasty. In fact, the only "negative" comment I can think to make is that I believe this is not the best use for pork tenderloin, which is an expensive cut of meat that doesn't need 45 minutes in the oven to be tender. I think next time I make this I will use boneless pork chops; I think it will be just as good and won't cost quite as much. (I might even add a little mustard to the sauce, and perhaps some white wine.) I particularly liked the subtle taste of rosemary in this dish; I often find rosemary overpowering but the amount here is just perfect for me. My family loved this dish; thanks for posting it!

From: yooper

On Mar 8, 2002

Very easy and the sauce is wonderful! Made this for dinner last night along with mashed potatoes. The sauce doubled as a "gravy" for the potatoes! Thanks Kelly-I'll make this often. I imagine you could use boneless pork chops as well.