2 October 01 reviews

[Searcher]

We received our October Cooking Light on Tuesday and we made both the Pork Tenderloin with Mustard Sauce on page 186 and the[ B]Garlic and Herb Bread Pudding[/B] on page 201.

We decided on these two together because I wanted to try the [/B]Garlic and Herb Bread Pudding{/B] and I had some pork tenderloin in the freezer.

We both thought the Pork Tenderloin with Mustard Sauce was okay. The sauce had a pretty strong mustardy taste, not surprising since there were 3 tablespoons of it in the recipe. Both dh and I thought if some chicken stock were added, the mustard reduced by at least a tablespoon, the wine reduced to 1/2 a cup and a couple of tablespoons of cream or even milk were added it would be a lot better. We didn't fix noodles with this recipe but will try it doctored and see if that isn't better. We have a lot of really good pork tenderloin recipes we enjoy more.

The Garlic and Herb Bread Pudding we enjoyed quite a bit. I made a couple of changes, less sun-dried tomatoes because I only had a few and I added half mozzarella and half Gruyere along with the 2 tablespoons of Oarnesan. DH doesn't really enjoy sun-dried tomatoes in most dishes but liked them in this. I might try oven drying my own tomatoes next time so see if we like that better. This recipe we'll do again.

[ElinorC]

We tried the pork tenderloin recipe and liked it very much. The sauce was tart and mustardy and was very good on the bland noodles. The pork tenderloin was very tender (as usual) and the recipe was quick. I served it with garlicky green beans and onions.

Searcher,
Perhaps the noodles softened the taste of the sauce? I'm anxious to try the Garlic and Herb Bread Pudding--glad you liked it.

[Leslie w]

I just got my Oct issue today and I must say it's a keeper. There are so many recipes I want to try and I don't know where to begin. I noticed in the Pork Tenderloin recipe it called for stone ground mustard. I am not a fan of it and was thinking of trying plain dijion mustard which is milder. Also the Garlic and Herb bread pudding called for a lot of garlic. Does it taste real garlicky? My dh is not a big fan of large amts of garlic.

[Searcher]

Leslie, my husband also isn't a huge fan of garlic so I only used half of a good sized clove and I didn't saute it either, I have tendency to burn garlic when it's alone and I really didn't want to dirty a saute pan just for that. I had only a hint of garlic and he didn't mention it and said he liked it quite a bit. I'm sorry, I'd forgotten that I'd changed that as well.