Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper

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Make this if you want to throw a pork tenderloin in the trash. The concept sounds great, but my result was disgusting. There are not enough details... don't know how much salt to use when you dredge the medallions, etc. My pork came out way too salty and the tarragon flavor was too intense. I threw it out and went out for Mexican.

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We loved the flavors, they complimented each other andwere exciting together. The instructions even explain how to layout the plates for the best impression.
Really so much easier than it appears when you first look at the recipe.
Made one mistake in trying to puree in a blender instead of a processor, actually a mixer might even be easier.
Although, I used baked sweet potatoes instead of canned so that might have been the problem.

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Recipe was not detailed enough eg. qty for chicken stock? the meat was like leather after cooking this method and the sauce was too strong.

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Lots of work, but good meal

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I found the reduction sauce a little too organgy for my taste, the meat was good though. It was an enjoyable dish, just a little overwelming for my liking. Very easy tho.

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I don't cook often and, frankly, I'm terrible at it. However, this dish was pretty easy and it was delicious. The sauce is even better the next day so I would make it a day advance if possible.