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Pork Tenderloin & Red Potatos

highpress
highpress Posts: 694
edited November -1 in EggHead Forum
Hey Everyone,
Hope you guys are doing well. .. I haven't been on for a few days so i'm sure i've missed alot of bickering :ermm: but i hope we're playing nice... Anyways, I decided to try this recipe as it had a lot of good reviews and i had some tenderloin in the fridge:

http://allrecipes.com/Recipe/Burgundy-Pork-Tenderloin/Detail.aspx

I had to modify the dish i cooked it in because i wanted to use the small. My large has been VERY jelious and quite neglegted since i got her..


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'couple loins ready for a quick sear..

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on the egg, for a quick sear for a couple mins each side. I should have gotten the egg a little hotter but i was in a hurry...

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Then after sear place in a 8x8 with wine, mushrooms, beef broth, and somo stuff

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this was the wine used in the dinner... The recipe calls for "Burgandy" wine but i ended up with this..

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Chopped up some red potatoes, butter, and seasoning in a foil packet

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Both on the egg for about 1/2 hour i think or so?

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cook pork to temp, rest and slice

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some cheese for the taters

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Plated w/some HM bread..

You were supposed to make a gravy out of the wine/mix, but to be honest the gravy didn't quite turn out...Didn't really like the flavor of it. The pork was tender, and i liked the seasoning, but wasn't a huge fan of the wine sauce. The recipe called for "burgandy" wine, not sure if that is a type of wine or a brand, but could not find it at the liquor store so i just grabbed the bottle of RM wine. The meal was good, pork was extremely tender, potatoes and bread were fantastic but I thought with all the reviews the pork would have been better. Not sure if that was the recipe or something i did. I didn't follow the recipe to a "T"...So i can't be for certain.. . Thanks for looking!

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