This recipe is amazing.I made this recipe exactly as it was written the first time and we loved it. Now I use pork loin because it's cheaper and my family will eat pounds of pork cooked like this. I do double the wine when using more pork obviously. I also do I add fresh mushrooms while it's cooking to use as a side dish. When it's finished I make a roux and make the sauce into a gravy. Truly fabulous. Thanks for this recipe.

Reviewed On: Oct. 17, 2009