San Diego, California
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Dec 12, 2012 in Food Network Community Toolbox on FoodNetwork.com
“My family and I LOVED this dish!
After reading the reviews, I adopted some of their suggestions:
I used two Pork Tenderloins and doubled the glaze.
As suggested, I reduced the Balsalmic by half but added about a cup of Brown Sugar!
I dredged the Medallions in Flour before browning for just a minute...”
Reviewed Honeybutter Pork Tenderloin
Sep 13, 2012 in null on Food.com
“I just made this tonight and it was FABULOUS!
I had a 2 lb Pork Tenderloin (two long, skinny pieces) & cut them up into 3" - 4" pieces so each diner would have his own and to insure the ends would not cook too quickly.
Well ~ after browning the pieces for 5 minutes on each side (there were 5), I tested one and, it was PERFECT!