Very easy, very good -- only complaint is that it doesn't make enough for seconds! I was feeding four adults, and we pretty much scraped the pot clean (I didn't look closely at the servings in the recipe before I started). I will double the recipe next time. Increased chili powder and decreased water as others suggested, along with adding garlic cloves to the meat. I don't like things very spicy, but I used just short of 1 T chili powder -- it was around 2-1/2 teaspoons, and it was the perfect amount of spice. Served over Fritos, with cheddar and sour cream on top. Yum!

Reviewed On: Oct. 11, 2009

Although I thought this dish was okay, the rest of my family didn't really like it. I have a different pork tenderloin recipe I make with a rosemary rub and they much preferred that. I thought that this marinade, going just by the recipe, would probably be very good for grilled chicken (or other grilled meats). It had a bit of a strong taste for a roasted dish. I also thought the mustard sauce was overly spicy. I might try this again using Jack Daniels instead of wine, as someone else suggested, and forego the mustard sauce.

Reviewed On: Jul. 5, 2009

My husband and my brother both loved this. I thought it was a bit rich. I followed other reviewers by adding some cheese (I used cheddar) during last 10 minutes, and also adding some garlic powder. I usually think that anything is better with bacon, but I think that's what threw it over the edge for me. It seemed also like the ratio of soup mixture to potatoes/bacon was high. I also think if I made it again that I would substitute green onions for the regular onion (both for taste and looks). I rated this higher because the guys seemed to love it so much.

Reviewed On: Jun. 6, 2009