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"I couldn't disagree more with the first two reviews of this recipe. I made it for a family birthday gathering using three, small tenderloins (together comprizing nearly four pounds of pork and everyone loved it. It tasted just as good as the magazine photo and description made it look and sound. I had never before tasted Chinese Five Spice Powd ..."
Oct 3, 2010 on FoodNetwork.com
"I made this--for maybe the third time--as part of a weather-delayed "Christmas" dinner. Instead of individual filets I used one large (2.5 lb filet. This time I added a couple of teaspoons of coarse ground Dijon mustard to the mix. I garnished it with some thinly sliced lemons and some springs of fresh dill. Once again, even people who claim the..."
Jan 3, 2010 on Food.com
"After seeing Anne prepare this on her program, I sought out and bought a handheld mandoline just to make this. I have now attempted it four or five times. My nickname for it is "Fussy Spuds." It IS a "fussy" way to make potatoes, but worth it. Just last night (Christmas Eve I made it as the primary side for the traditional "Feast of The Seven ..."
Dec 25, 2009 on Food.com