TammyM wrote:

>
> "ChattyCathy" > wrote in message
> ...
>> TammyM wrote:
>>
>>> Was wonderful! I think I went slightly overboard with the cayenne
>>> pepper in the pork dish as it definitely set the tongue to tingling
>>> but it was
>>> absolutely delicious.
>>
>>
>> Dang. I tried to google the 'Sauteed Pork Tenderloin Medallions with
>> Warm Spices and Raisins in Wine Vinegar Pan Sauce (Cook's
>> Illustrated, September, 1997)' recipe on the Cook's Illustrated site,
>> but turns out I have to be a member to access it. I could of course,
>> sign up for the 14 day 'free trial' membership, but I'll pass.
>>
>> Don't s'pose you'd consider sharing this recipe (in your own words,
>> of course) with me via email?
>
> Hmmmm. I was sure the old recipes were accessible to those without
> memberships.
>
> OK here goes. And I'll write it up exactly as I prepared it,
> including my changes:
>
> Sauteed Pork Tenderloin Medallions with Warm Spices and Raisins in
> Wine Vinegar Pan Sauce

<snipped and saved>

Tammy, you are forever in my debt (well maybe not forever...)

Thanks! Gotta try this too.

--
Cheers
Chatty Cathy

Google is my Friend (GIMF)