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Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce Recipe

Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce

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Total Reviews: 1

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  • on January 19, 2012

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    it's really more of a 2 and a half.... I thought the pork turned out good and the pepper sauce was fine... that risotto was wayyyy too crabby for my tastes. next time I am considering only using half of the amount of crab meat and seeing how it goes from there. The seasoning that it calls for seems to be no longer carried in my supermarkets so we had to improvise with that... all in all it made me really look forward to the cheesecake i made for afterwards. I was a little upset b/c I am a culinary student and a huge Irvine fan and it didn't turn out so well for me... we'll see what next time has to offer. Thank you Chef Irvine... from Florida

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