SANDERS70

This is a great recipe! I didn't use the mushrooms, carrots or bell peppers, as my daughter isn't a fan. I used leftover pork tenderloin. I also added frozen peas toward the end, simmering til they are hot. The green onions over the top are a must.

Delicious!! I also doubled the sauce to put the extra over rice. Lots of green onions cut into 1" pieces added at the end is wonderful.

This was fabulous! Will definitely make again. Super tender! Critical to use real maple syrup. I also used stone ground mustard and rubbed the tenderloin with a mixture of salt, pepper, thyme, onion and garlic powders. I also slow roasted the tenderloin by starting at 425 degs for 15 mins, then went down to 375 degs for about an hr, then to 275 degs for about 30 mins, then to 200 degs the rest of the time til the meat was at 160 degs. All in all it cooked about 3 hrs for a 3.35 lb tenderloin. It was fabulous; my guests thought so too.

Very good flavor! I cut the water in half and added a little bit of sugar. Using an italian seasoning blend works well too.

DELICIOUS!!! We love this recipe. It's super easy and comes out super tender. I serve on hoagie rolls with provolone cheese on the opened rolls, that I toast slightly in the oven, til cheese is mostly melted, then add the shredded beef. I've made this many times. Sometimes I've added dry french onion soup mix. If you like garlic, you can add more garlic too. All of the ways are yummy. Give it a shot; you won't regret it.