On Thu, 11 Sep 2008 11:07:32 -0700, "TammyM" >
wrote:

snip to my lou

>
>Sauteed Pork Tenderloin Medallions with Warm Spices and Raisins in Wine
>Vinegar Pan Sauce (Cook's Illustrated, September, 1997)
>http://www.cooksillustrated.com/reci...recipeids=1491 (I'm pretty sure
>this is free content). I added 1 tablespoon-ish of butter and about 2
>tablespoons heavy cream.


From what I've heard Cook's Illustrated can get a little testy. Read
this bloggers experience with them.
http://aloshaskitchen.blogspot.com/2...al-or-not.html

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/06