One word - FABULOUS! Reading the reviews on saltiness, I used low sodium soy sauce. Other than that, followed the recipe as written. It is "Amazing" and it should be cooked as written. I used cabernet, and kept the minced garlic (mostly) on top of the tenderloin per recipe instructions. The flavors in the cooking liquid are perfect to serve as au jus. I usually like to thicken the cooking juices to use as a gravy, but not with this dish. It's worth it to experience this dish as submitted.

Great recipe. I skipped the soy sauce (salt!) because the soup has a ton. I added a bay leaf; put slivers of fresh garlic poked in all over the roast, then chopped, fresh mushrooms. I started on high, but lowered it to low after two hrs. Thickened gravy with corn starch & water last five mins. It was mouthwatering. Served mashed potatoes, glazed carrots, and steamed, fresh broccoli. This will be made again! P.S. I put in a 2 lb. roast, I should have cooked 3 lbs. Almost no leftovers!

Yum. I'm always looking for a slow cooker recipe to fit my busy lifestyle. The house smelled sooo good when I got home!

Very good recipe. Here's what we did... 1.8lbs of tenderloin some rosemary sliced onions (not soup mix!) 2 cups of water (instead of one) some beef broth bit of soy sauce minced garlic. gave the tenderloin a pan sear with olive oil, salt and pepper. put it in the crockpot with all the other listed ingredients and let it go on high for probably 3.5 hours. Not dry at all and it just fell apart. Our only complaint was that it is a bit salty, but since we used the liquid as an au jus, it was fine. we'll def. make this recipe again!

This recipe is delicious! The taste of the sauce cooks right into the meat. Yum!! I can't believe how easy is is to make. A definite keeper.

This is excellent! My husband raved and raved! My only substitution: I didn't have red wine, so I used apple juice. Still Great!

This recipe was so easy and delicious. It was really great served over rice; I also thickened the gravy a little bit with corn starch. Makes a great meal.

Just amazing! I added some potatoes and carrots while the pork was cooking. I also seared the meat before putting into pot and deglazed the pan and added that to the pot as well. I didn't use wine, instead I used chicken broth. I made a butter/flour roux and thickened up some of the broth the meat made and turned that into gravy to go over everything. Just great! Thanks for sharing!

This was a great recipe, the meat was moist and tender. I cut back 1 tsp on the soya sauce and added 1/4 cup HP Sauce to bold up the flavour. Really nice, will use again and again.

Wonderful recipe! I made this for company, and doubled the sauce and then thickened it up with a little corn starch before serving it with potatoes and carrots! YUMMY! Will certainly make this again. :)

After all the rave reviews, I made it exactly as directed. I was very disappointing. Although I love garlic, I thought 3 TB was too much.

This was so delicious. I didn't have any onion soup mix so I used a can of french onion soup instead. I also rub the tenderloin with some spicy mustard along with the soy sauce. I cooked it for about 5 hours on low. Everyone loved it and there was none leftover.

I LOVE this recipe. My family LOVED this recipe. Don't change a thing! (Except maybe thicken the sauce to make a gravy.)

I found the taste to be overpowering with garlic and nothing else. Needs a little something else...not quite sure what. I wouldn't make it again.

We think this recipe is great! I don't make any changes...I do however press my own garlic--probably ends up being 1-2 heads of it but cooks down into the sauce nicely. We serve it doused with plenty of the au jus!

Very moist and tender.