Comments on: MoM Sept ’09: Roasted Pork Tenderloin w/Prune and Ancho Chile Sauce: It’s a Long Way to the Meh if You Want to Rock and Roll http://amateurswithknives.com/2009/09/02/roasted-pork-tenderloin-wprune-and-ancho-chile-sauce-its-a-long-way-to-the-meh-if-you-want-to-rock-and-roll/ An amateur cooking blog with recipes, reviews, pictures, and hijinks. Tue, 22 Nov 2011 17:52:03 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Citizen Chef http://amateurswithknives.com/2009/09/02/roasted-pork-tenderloin-wprune-and-ancho-chile-sauce-its-a-long-way-to-the-meh-if-you-want-to-rock-and-roll/comment-page-1/#comment-637 Citizen Chef Sat, 05 Sep 2009 02:45:11 +0000 http://amateurswithknives.com/?p=2539#comment-637 <p>A pretty big one from <a href="http://www.harmonyvalleyfarm.com/" rel="nofollow">Harmony Valley Farms</a>. I didn't taste it before hand, but it did get roasted pretty nice.</p> A pretty big one from Harmony Valley Farms. I didn’t taste it before hand, but it did get roasted pretty nice.

]]> By: Miss Macchiato http://amateurswithknives.com/2009/09/02/roasted-pork-tenderloin-wprune-and-ancho-chile-sauce-its-a-long-way-to-the-meh-if-you-want-to-rock-and-roll/comment-page-1/#comment-635 Miss Macchiato Thu, 03 Sep 2009 15:18:58 +0000 http://amateurswithknives.com/?p=2539#comment-635 <p>What kind of tomato did you use? (By the way, you win the prize for longest title ever for a post.)</p> What kind of tomato did you use? (By the way, you win the prize for longest title ever for a post.)

]]> By: Citizen Chef http://amateurswithknives.com/2009/09/02/roasted-pork-tenderloin-wprune-and-ancho-chile-sauce-its-a-long-way-to-the-meh-if-you-want-to-rock-and-roll/comment-page-1/#comment-634 Citizen Chef Thu, 03 Sep 2009 15:03:44 +0000 http://amateurswithknives.com/?p=2539#comment-634 <p>I used orange juice from a container, and the wine was a pretty cheap cab. I'm still thinking the tomato was the culprit, so substituting tomato paste there would help I think. Orange zest to replace part of the liquid isn't a bad idea though. I would use prunes that are really dried out next time as well, the ones I used didn't have that "raisin on steroids" taste I was after. Hell, actually using raisins instead might fix the whole thing!</p> I used orange juice from a container, and the wine was a pretty cheap cab. I’m still thinking the tomato was the culprit, so substituting tomato paste there would help I think. Orange zest to replace part of the liquid isn’t a bad idea though. I would use prunes that are really dried out next time as well, the ones I used didn’t have that “raisin on steroids” taste I was after. Hell, actually using raisins instead might fix the whole thing!

]]> By: Miss Macchiato http://amateurswithknives.com/2009/09/02/roasted-pork-tenderloin-wprune-and-ancho-chile-sauce-its-a-long-way-to-the-meh-if-you-want-to-rock-and-roll/comment-page-1/#comment-633 Miss Macchiato Thu, 03 Sep 2009 13:34:34 +0000 http://amateurswithknives.com/?p=2539#comment-633 <p>Did you use freshly squeezed orange juice or something from a container? I'm wondering if the sauce would have benefited from halving the orange juice and adding a tablespoon or two of orange zest.</p> <p>Also wondering about the wine you used? I can easily see how a bad wine would have led to the sauce's downfall...</p> Did you use freshly squeezed orange juice or something from a container? I’m wondering if the sauce would have benefited from halving the orange juice and adding a tablespoon or two of orange zest.

Also wondering about the wine you used? I can easily see how a bad wine would have led to the sauce’s downfall…

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