8 Reviews

You recipe sounded great, so I decided to make it tonight for supper. It turned out lovely, and we enjoyed it on a bed of rice. I did find I had to reduce the sauce longer than 1 minute, as it was very thin. So I gave it 5 minutes at medium heat, scraping the bottom for extra flavour. Thank you, we will make it again.

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Scandigirl November 15, 2003

Very good and easy! I used extra garlic and rosemary. Thanks for a delish recipe! Next time I may saute some mushrooms in the sauce.

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Kikimony May 10, 2003

This looked like something different that I could do with pork tenderloin, which we eat frquently. It was very tasty, and the pork incredibly tender - but it was one of those "trash the kitchen" preparations, when you are working on sides at the same time. Luckily, I have a warming drawer, so there was a small reprieve in timing before you have to start with the peppers and complete. I placed the medallions in the bag with the seasonings about 30 minutes before I began browning. I think adding to the seasoning mix amounts would be helpful, since they are absorbed by the pork fairly quickly, and aren't really "coated", if you let them sit. I MIGHT do this again, if I am planning VERY simple, or pre-prepared sides. Thanks for posting. I like to try new taste sensations.

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NurseJaney April 16, 2006

a good recipe, easy to make. I also added flour to coat the pork (therefore probably should have added more rosemary). Used mushrooms instead of peppers. Everyone enjoyed it. Definitely will serve to company because it is easy and quick. Thanks

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strider November 15, 2005

Very tasty and easy. I mixed flour with the spices to coat the pork which helped to thicken the sauce a bit more. Also, instead of paprika, I used Smoked Spanish Pimenton, which is a mixture of spices including paprika and cayenne. I also used about 5-6 cloves of garlic. (In my opinion, the more garlic, the better!) It was nice to do something different with pork tenderloin. This dish paired well with roasted parsnips. Everyone loved it and went back for seconds!

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CulinaryQueen November 11, 2005

I made this a couple nights ago. Wow. I dindnt know pork could taste so good. I went a little heavy on the papricka so be careful. I would defineatley make this again!

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Edzo November 19, 2003

I did the recipe by the numbers. Everything went very smoothly. These were a huge success and everyone loved them. Try serving with French bread.

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Paul Shirley July 13, 2003
Barcelona Style Pork Tenderloin With Sherry & Peppers