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5

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Total Reviews: 17

Showing 11-17 of 17

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  • on January 16, 2012

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    Debi and Gabriele:
    Once again, this was the bomb!!!!! You two rock!!!!! I love your show. I had a pork tenderloin in the fridge and was wondering what I was going to do with it and your show came on with the pork loin recipe. I gave it a try. I have to tell you it was the best I've ever made, so tender with an amazing taste of the rosemary and sage and oh, my God, that sauce was incredible!!!!! I'm still dreaming about it. I used Half 'N Half as it was all I had, and probably made the sauce even creamier. The sauteed zucchini and red onions was such a nice complement to the pork dinner, delicioso!!!!!!. Gabriele, your recipes are so easy to follow while watching you cook the recipe. You explain everything very well as you're cooking up the recipe and make it look so easy. I have now made a couple of your recipes and look forward to watching your show and making more of your great recipes. Thanks for making cooking fun!!!!! Keep those recipes coming!!!!!!

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  • on January 12, 2012

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    This recipe is fantastic. I will make it one of my "go to" recipes when entertaining. The pork comes out being so tender and the sauce is delicious. I substituted red wine for the white as that is all I had in the house much to my surprise, the end result was marvelous. I also added some chicken stock (all I had at homeand it was still very good.

    I like the rustic and earthy taste of the rosemary and sage. The flavors definitely remind me of Tuscany or north central Italian food. Bravo Gabriele!

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  • on January 09, 2012

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    Very easy to make and was wonderful! Served it with broad egg noodles. Yum! I used a bottle of dry white, 1/2 cup of red and a little beef stock paste for taste. It was so good my kids asked for thirds! Will definitely make this again.

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  • on January 08, 2012

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    I just finished this recipe and it came out amazing!!! The pork loin was so juicy and flavorful. The sauce was so easy to do and tasted incredible. I have been watching the show since last season, but this was the first recipe I tried. I recommend everyone to try it!

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  • on January 08, 2012

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    Love the show and great job selling the recipe, but wow is it bad.

    Cross referenced between a recording of the show and this website (just FYI...show says 3/4 bottle of wine...website says 1 cup...I did the 3/4and am confident I nailed the instructions, used quality prodcts, and seasoned correctly...down disposal it went.
    I had reservations about cooking a lean cut like a loin like this from the begining and should have stuck with my gut....

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  • on January 08, 2012

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    Amazing. When I saw it on the show I couldn't wait to try it. I used a pork tenderloin since I was only cooking for the hubby and myself, and it turned out great. So flavorful, love the sauce that you make with it, just delish. Gabriele's presentation of slicing the pork thinly and serving the sauce over it is wonderful. Leftovers the next day were great and even more flavorful! I made the peperonata di patate recipe as a side dish and it went very nicely together. The spinach gnocchi idea sounds yummy too, will try that next time. Delizioso! I love this show and the recipes so much, and they are healthy too!

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  • on January 07, 2012

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    My family happened upon this episode two nights ago, and everyone thought this dish looked amazing so I made it last night. This dish tastes even better than it looks - the wine and milk based sauce was delicious and the loin absorbed so much flavor from it. The prep and actual cooking are so easy too.

    I made your spinach gnocchi as a side for the roast - they came out soft as clouds and so delicious.....

    Extra Virgin is now my favorite cooking show! Thanks so much for sharing these great recipes.

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