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snookery

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Reviewed Balsamic Roast Pork Tenderloins

May 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for dinner tonight and it was so good and moist. I did leave it in the oven for a few minutes longer, because it looked too rare. I guess the new thinking is that pork can be on the pink side, but being raised in the fifties that was a big no no. This is a definite meal that will be served again and again. Thanks Rachel!"

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