By kyle martin on November 12, 2001
"immaculate thanksgiving/christmas dinner"
Serving Size: 1 (334 g)
Servings Per Recipe: 6
"This would be a beautiful special occasion dinner, but tenderloins were on sale, so we had it on a week night. This recipe is so easy and quick it makes an ordinary Tuesday seem special. I loved the food and the combination of flavors. The only thing that I seemed to do wrong was the fruit sauce did not have enough liquid to it by the time I added it to the dish, so some of the fruit got a little crispy. Next time I will add a cup or two of water or apple juice to the fruit/brandy to make a more substantial sauce. Also I managed to cook the whole thing in a cast iron skillet that I browned the meat in and then went straight into the oven -- convenient."
"Our ordinarily hectic Tuesday dinner was upgraded with this dinner as well. Easy, and flavorful! I wanted to make different type of tenderloin from the second piece (of the 2 in a pack that I got) -- came across this recipe. Happened to have all the dried fruits mentioned, so I made my own mix of "herbes de provence" to complete the ingredients. I agree that the sauce was not enough, even before I put the pan in the oven. Perhaps my dried fruits absorbed lot more liquid. So I added a 1/4 cup of water (no apple juice), but I will start with or add more liquid when I make this next time. Thanks for the recipe!"