Has anyone tried any of these recipes?
I made the Pork tenderloin with Bourbon Mustard Brine and Tangy Pears tonight. The pork was good, but a bit too salty and I will cut down the salt next time. The pears were great: simmering them in vinegar and sugar (2:1) was a GREAT ALTERNATIVE to sauting in butter. I will use this technique again independent of this recipe. I'm also going to try it with apples. I like reducing the use of butter when it can be done without sacrificing taste.
I'm wondering if the pork seemed too salty because I substituted a milder banyuls vinegar for the distilled vinegar the recipe called for. Perhaps the sharper vinegar would have balanced the salt better. I'll try it again to see.
I'd like to hear about others' experience with Kunz' recipes.