The pork tenderloin with mushroom sauce is a keeper, follow the recipe and you can't go wrong. We brined the tenderloin in a solution that was 2 qts. of cold water, 1/4 cup of sugar, and 1/4 cup of salt for 1 1/2 hours, rinsed it off and marinated it in Yoshida's overnight. One caveat, if the tenderloin is already brined (look for "enhanced pork" labeling, or read the pkg. ingredients), it will be wayyy too salty, just rinse meat and proceed with recipe.
Absolutely the most juicy and flavorful tenderloin we have ever had....we used Farmer John branded pork.
http://www.costcoconnection.com/connect ... f%2F#pg115
Our Permanent Collection of CC Member's Favorite Recipes....
1 post • Page 1 of 1