Reviewed: May 20, 2013

This recipe is amazing. I doubled the sauce because my tenderloin was over 3 lbs. and cooked it for about 6 hours on low. I also added a small can of portobello mushrooms when it had about an hour to go and cornstarch dissolved in water to thicken it up at the end. I had a ton of sauce but it is so delicious I froze it to use with other things later! The tenderloin was perfectly done, melted in your mouth, unbelievably good flavor. I served it with mashed potatoes (which we also slathered the sauce all over), salad and bread. Definitely a keeper - I can't imagine preparing pork tenderloin any other way now!

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Reviewer:

andrealynn1120

Reviewed: May 18, 2013

It was very good but WAY TOO MUCH garlic. Next time I make it, I will use 1/3 of what's called for.

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Reviewer:

mf3009

Reviewed: May 17, 2013

I made it exactly as written. It was a hit! I will make it many more times.

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Reviewer:

Ken

Reviewed: May 17, 2013

I have made it twice and both wife and I loved it. Has anybody added veg to the crock pot? I would like to serve it with potatoes and carrots and will maybe put those in he cooker with a bit more stock

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Reviewer:

Joe

Reviewed: May 10, 2013

This is my go to recipe when I am cooking for someone new. My family loves it and I never ever have complaints. I also do not brown the pork first, and as for cooking it for four hours on low, it is PERFECT. I put FROZEN tenderloins in in the morning and set it for 6 hours on low and it cooks all the way through. When I cook a thawed one 4 hours on low is great. I don't change the recipe either, it works well for me.

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Reviewer:

crystal_22

Reviewed: May 5, 2013

Sadly, one of my kids hated this, one barely ate it willingly, and I didn't care for it much myself.

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Reviewer:

oksccrlvr

Reviewed: May 3, 2013

I have to agree with some of the other reviewers, this wasn't a good use of a tenderloin. Unfortunately, it came out a bit stringy. The onion soup mix gave it a strong flavor that masked the taste of the pork. I will try the recipe again, but next time will use a larger, different cut of pork and play some with the spices.

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Reviewer:

BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

Reviewed: Apr. 28, 2013

My husband raved about this recipe. I used a little less red wine (Cabernet Sauv.) and a little more water than the recipe called for. I don't know much about wine; in fact, I only bought some to use in this recipe. As I was adding it, it smelled like it might come out too wine-y, so I diluted it with water. As it was cooking, I thought it might have a strong Asian flavor due to the soy sauce, but it didn't. My tenderloin was only 1.25 pounds, so 4 hours was too long to cook it. It was a little dry, but that was my fault for not taking it out sooner. I thickened the sauce with cornstarch and it was good.

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Reviewer:

PokerChris

Reviewed: Apr. 26, 2013

TENDER, Tender. Hands down.cooked on high for 4 hrs. With some quartered baby red potatoes. Did omit the soy sauce, because of the salt. I don't think that really makes a difference. Had Merlot on hand. Next time for our preference, may quarter some sweet onions and add some mushrooms and some thyme for the extra flavor. Thank You for sharing the recipe.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Wickliffe, Ohio, USA

Living In: Ocala, Florida, USA

Reviewed: Apr. 26, 2013

Not impressed at all. Just boiled pork roast with onion flavor. Sad waste of a pork roast, sad waste of a good cup of wine. Unfortunately there were 2 small pork roasts in the package so we have to eat the other for left overs. Going to try shredding it and adding BBQ sause and put it on a bun. On a good note, made the house smell really good even the day after.

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