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Served with green beans, garlic mashed potatoes and seven-layer salad, this is the main course at my family's annual Christmas gathering. Even those who aren't fond of meat comment on its tenderness and flavor. Likely, since garlic goes well with everything, the sauce'd be good with pork or poultry besides. My husband and I have a 16-year-old son and a 15-year-old daughter. -Beth Taylor, Chapin, South Carolina
This recipe is:
Contest Winning
Originally published as Tenderloin with Creamy Garlic Sauce in Country Woman September/October 1998, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 28, 2010 by jennifer1973
My mom made this creamy garlic sauce with a rib roast for Christmas. Very Very good. It is a rich sauce so we will use for special occasions. Thank you for the recipe.
Reviewed on Dec. 27, 2010 by Bucsdk
We served this for Christmas and it was a big hit. We cooked it early to medium rare and put it in a chafing dish where it continued to cook all of the meat to well done. Next time we either wouldn't cook it as early or we would only fry it before putting in the chafing dish.
Reviewed on Mar. 23, 2009 by linsvin
This is a keeper! Easy to prepare, feeds a crowd, came out very juicy. I wouldn't put alot of sauce on the meat because it can be very overpowering and take away from the meat. Loved the sauce though..
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