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stacie1122_9300426

mandeville, Louisiana

Member since Dec 2007

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Reviewed Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Wonderful recipe! Made it for Christmas and got rave reviews. Only down side is it is time consuming. Next time, I'd make the puree and stuff the pork the night before. The port wine reduction was excellent and really set off the flavors. Definitely a great recipe for any special event you may have.

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