Very nice! We liked this one a lot! I prepared this in stages, rubbing the pork with salt, pepper and garlic, topped it with onion, let it rest for a couple of hours, added the red wine about an hour prior to putting it into the oven, turning it once. I'm also no stranger to a red wine gravy. My derivation of this is to one packet of dry, brown gravy mix, add 1/2 cup of red wine (in this case the wine drippings from the cooked tenderloin), 1/2 cup of water and 2 tablespoons of prepared horseradish, heat, stir until thick. This adds a really nice kick!

Reviewed On: Oct. 30, 2009

When I served this recipe earlier in the week, it was declared my best hummus yet! I agree with other posters that it's a bit thick and added a couple of drizzles of olive oil to the food processor while it puréed.

Reviewed On: Jul. 24, 2009

What an outstanding recipe! I didn't think much of the marinade when I first tasted it, however, after letting the salmon sit in it for a few hours and then a few minutes on the grill...WOW! What a combo!

Reviewed On: Jul. 22, 2009