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Joined Date: Sep 13, 2010
Reviewed Balsamic Roast Pork Tenderloins
"I have struggled with Pork Tenderloin being moist. No problem with this one. I did use a themometer to check the temp and did cook it longer as it was a bigger roast then called for. I also reduced the balsalmic before putting it on the roast. Will definatly do again! ""
Reviewed Penne with Braised Short Ribs
"I saw her make this on the show a long time ago and have thought about it a few times since. Today I got to make it. We thought it was great. I did only make 2 lbs of meat but kept the sauce ingredients the same so it doubled the sauce which was perfect. I used canned tomatoes 1 28oz can and boneless short ribs. I realized that I forgot the parsly and cheese at the end...didn't notice while we were eating it, but will do again the next time. I used a hand blender instead which worked great. I was very pleased.