Comments on: Pork Tenderloin in a Sweet Citrus Sauce

By: Pati

Pati — Sun, 10 Feb 2013 20:46:38 +0000

Thank you Cowgirl! I find the banana leaves in the frozen section of the Latino and some international stores around the DC area. You may also find them in Asian markets!

By: Cowgirl

Cowgirl — Sun, 10 Feb 2013 17:27:25 +0000

Thank you for your instructions on making tamales! I’ve been making them for years but I was just guessing on how to make the masa. Most times for the liquid I use what’s in the pot from the meat that I happen to be using, but I’ve never been told to blend the shortening 1st so I can wait to try that & see the difference it makes in my tamales. Also, I was making wrapping them much harder than what you showed so it would take me 2 days to make up about 8 doz. tamales…….thank you, thank you!.
Also, can you tell me where I could find the banana leaves like you used for the pork tenderloin recipe. I live in Colorado & I’ve never seen them at any store I’ve been to.
LOVE the show! Mexican food is my very favorite food, so I anxiously await the next show to come on the Create Channel so I can watch.

By: Pati Jinich

Pati Jinich — Tue, 04 Oct 2011 17:03:03 +0000

Hi Mari, I actually have a recipe for sweet tamales with blackberry and pecans. You can find it here http://patismexicantable.com/2011/06/blackberry-and-pecan-tamales.html. I will keep the raisins in mind the next time I make sweet tamales

By: mari vazquez

mari vazquez — Mon, 03 Oct 2011 16:13:45 +0000

I’m so glad to know that a beautiful latina lady is preparing such wonderful receipts that are actually easy to follow. Thank you! I also was wondering, do you have a receipt for making sweet tamales with raisins? Can’t wait for your next show.

By: Richard Schillen

Richard Schillen — Tue, 27 Sep 2011 09:26:08 +0000

Pati,
Saw the wrapper show and fell in love with your tenderloin in banana leaves. Luckily my town in Indiana has two Mexican groceries which carry frozen banana leaves. So I lucked out. I am following this recipe to the letter to get as close to its essence as I can. As far as sides, I’ll do the usual black beans and rice and yuca en mojo Cuban style with plantains in dark rum, butter, and dark sugar, just might wrap those platanos in banana leaves as well, what have I to lose? Maybe a jamaica for a drink with the meal. Can’t go wrong with jamaica ever!
Richard
PS: I have fallen head over heels in love with Mexico. Can’t wait to get back.

By: Gmr

Gmr — Mon, 26 Sep 2011 18:41:30 +0000

I would love to try this recipe. What sides do you recommend?

By: Pati Jinich

Pati Jinich — Tue, 20 Sep 2011 16:45:49 +0000

Great idea Sara!

By: Sara

Sara — Sun, 18 Sep 2011 13:28:50 +0000

This was delicious! I made this recipe according to the directions except I did not have banana leaves. I marinated the pork tenderloin for 8 hours in a zip-top bag, then removed the meat and roasted it without searing it while I reduced the marinade to make a sauce. My husband and I both loved the dish and I used some of the leftover pork to make a wonderful quesadilla! Thank you, Pati!

By: Elaine Blanco

Elaine Blanco — Fri, 16 Sep 2011 20:32:47 +0000

My family loves this dish. Also makes the house smell great!

By: Pati Jinich

Pati Jinich — Fri, 05 Aug 2011 15:13:22 +0000

Hi Rita, Yes, you can use aluminum (no worries!) and can also grill the meat. Just remember to reduce the marinade to a syrup since it is the tastiest part of the dish.