Thu, Jan-06-05, 08:18
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Senior Member
Posts: 708
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Plan: Modified Atkins
Stats: 286/207/115
BF:
Progress: 46%
Location: New Richmond, OH
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A Must Try
I made this last night for dinner. Delicious!
I made the original recipe using the dill instead of rosemary (next time I will try the rosemary). Boy, was it good! My husband went back for seconds and polished off the leftovers that I was going to save for my lunch today! I used a pork tenderloin and had planned to grill the 2nd one tonight (marinated in Italian Dressing and then grilled... this is my Husband's favorite way to eat pork tenderloin.) I made extra sauce last night and had plenty leftover so I gave him a choice. I told him that we could grill the second tenderloin tonight or I could make it the same way I made it last night since I have enough sauce left over. He opted for a repeat of last night. You have to realize how big a deal this is... he usually doesn't like to eat the same thing two nights in a row! So, needless to say, it was a huge hit!
My Modifications:
I used a pork tenderloin instead of pork chops. (Because I already had a package thawed, waiting to be marinated and grilled.) I sliced the tenderloin into medallions about an inch thick. I placed the browned pork into a covered casserole in a 300 degree oven to finish cooking while I made the sauce. I used all the mushrooms that I had on hand, which were about 5 fairly large ones. I used more sour cream than called for because I wanted plenty of sauce. I did not add the water (because I was in a hurry and didn't want to wait for it to cook down) but I did add some cream to thin the sour cream a bit. I used salt, pepper, and garlic powder on the pork and in the sauce. I used the dill instead of the rosemary in the sauce; and I didn't have fresh so I used dried. When I took the pork out of the oven, I didn't realize how much juice would be rendered, so when I added the juice into the sauce it thinned it considerably. I didn't have time to wait for it to cook back down so I added some xanthium to thicken it quickly.
Give it a try... it's really good. The sauce is like a stroganoff so it would be good with beef, venison, and, in my opinion, chicken. It would also be good over lc pasta.
Phyllis
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