1 Review

What an incredibly tasty offering this is - many thanks Di. I made this with a whole pork tenderloin and what a hit it made. The relish spreads are wonderful - I don't think the condiment dishes ever sat on the table for more than 20 seconds without someone asking for one or the other. No one could decide which was their favorite because they each had their own wonderful taste. I used about a 9.5 lb.pork tenderloin which I cut in half and increased the cooking time to about one hour and they were done to perfection - crusty golden brown on the outside and no pink and juicy on the inside. Only other alteration I made was I doubled the relishes and instead of leaving th olives whole I chopped them in the food processor and I ran short of lemon juice and did equal parts of lemon and lime juice and which worked well. For those who like really hot horseradish sauce I also added some crused red pepper. At any rate, I made this for about 12 dinner guests and needless to say there wasn't a whole lot left much to my DH dismay. Thanks for sharing a tasty morsel.

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Goodies from Grandma's Kitchen January 30, 2006
Beef Tenderloin With Three Spreads