Comments on: Pork Tenderloin with Almonds and Balsamic Vinegar

By: tetonvalleygirl

tetonvalleygirl — Sun, 17 Oct 2010 00:29:15 +0000

As my husband said, “that was incredibly easy and tasted fantastic – 5 stars!”

I used a Walburg Balsam Cherry vinegar instead of the balsamic and a packet a Splenda instead of sugar at my husband’s request.

This is a recipe that can be made even when I get home from work late (he could even make it) and it would be perfect for company. If you are only using one large tenderloin, it would be possible to cut back on the butter/olive oil.

By: crazykitchen

crazykitchen — Sat, 12 Dec 2009 19:18:34 +0000

I don’t know what it was about the ingredients in this recipe that made it work, but it was deLICIOUS! Thank you so much for posting!

By: cdore1

cdore1 — Tue, 10 Nov 2009 15:51:59 +0000

This was delicious and very easy to make (all ingredients i had on hand)

By: Jacki Dyrholm

Jacki Dyrholm — Wed, 28 Oct 2009 14:34:19 +0000

Thank you all for the wonderful comments! Feel free to make this recipe your own by adding or taking ingredients out. I’d love to see different variations of this.

By: seluttrell

seluttrell — Thu, 22 Oct 2009 13:00:25 +0000

This was on the sweet side for me, but I don’t really care for sweet sauces on meat. My husband and dad really liked it, and I will definitely make it again, but with a little less sugar.

By: desertcook

desertcook — Wed, 21 Oct 2009 23:51:27 +0000

Made this last night and even though I had the sauce separate, my inattention, and even though I forgot the balsalmic vinegar and added it late, it was STILL delicious. I will definitely be making this again when I don’t have my butt for brains! Thanks for sharing.

By: Rhonda

Rhonda — Tue, 20 Oct 2009 19:09:38 +0000

Looks good and I have a tenderloin in the freezer. Love balsamic vinegar/cranberry sauce on pork but have to try an old recipe.

By: desertcook

desertcook — Mon, 19 Oct 2009 18:54:02 +0000

Looks interesting! It’s now what’s for dinner tonight.