Reviewed: Nov. 9, 2009

This came out pretty well....not the best tenderloin I've ever made but it was easy to make. If I didn't already have a bottle of red wine open at home, I don't think I would go out & buy one for this recipe. I would probably change out the 1c of water with something else...maybe a beef broth. It was missing depth of flavor. Maybe mix in a little honey with the sauce just before serving. It was a decent, weeknight meal.

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FHIEDA

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Reviewed: Nov. 9, 2009

This was okay. My family and I did not care for it. It was edible, but not great, or even that good. Would not make again.

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LOBIN

Cooking Level: Intermediate

Home Town: Yantis, Texas, USA

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Reviewed: Nov. 8, 2009

This was AMAZING. I used whole garlic instead of minced and inserted into the loin. I also used a regular pork loin instead of a tenderloin and seared it on all sides in a hot pan before putting it in the crockpot. I threw in about 7 or 8 whole button mushrooms. The mushrooms absorbed most of the strong alcohol flavor and kept it from being imparted on the loin. This is going to become a standard in my recipe book. DELICIOUS!!

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MaggieB

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Reviewed: Nov. 1, 2009

Didn't love it. Too garlicky. Just not the flavor for us. Also, cooked in 2.5 hours instead of 4.

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sunnycook

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Made this for the first time, so yummy and tender. I doubled the recipe exactly as directed and it came out perfect. Even my picky 5 year old ate it and my 7 year old told me to put it on the list. Even being doubled, we barely had enough for leftovers. Having the right red wine is key, I had a cabernet sauvignon that had been sitting around a while in the kitchen (I leave the remainders of any opened bottles to use as cooking wine, the longer it sits, the better it is for cooking.) Don't use a newly opened bottle, it needs to breath a lot before cooking with it. The sauce/gravy was perfect as well. Can't wait to make this again!

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mzleslie1218

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Reviewed: Nov. 1, 2009

Enjoyed this. Served it with instant brown rice, and the au jus was very good with it, and used some red wine vinegar instead of wine. Also made the house smell wonderful.

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utahprincipal801

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

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Reviewed: Nov. 1, 2009

Took the suggestion of the Start a Tradition: Slow Cooker Sunday article and made this recipe today for Sunday dinner (lunch according to my oldest daugher). Okay, so it drives me crazy when someone reviews a recipe and has made so many changes and substitutions to the recipe, that they haven't made anything close to the original recipe - but here's what I did: Fixed a 3.19lb pork loin I had in the freezer. After rinsing the pork loin, I made slits and inserted 1/2 cloves of garlic about every inch or so, as suggested by another reviewer. I omitted the wine and used beef broth instead. Also, I wasn't sure about the taste of the soy sauce in this recipe, so I used worcestershire sauce. The house smelled fabulous when we returned from church! I did cook it on high for about 4.5 – 5 hours. The meat was terrifically moist and fell apart as I was cutting it. Using cornstarch/water, turned the juices into gravy. It was little on the salty side, but not sure if that was due to the substitutions I made. Overall, it was a great recipe and I definitely will be coming back to it again!!

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dottie

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Outstanding recipe!!! I made a few changes before I tried because I was worried my kids wouldn't like it. I used Lipton's Savory Herb with Garlic dried soup mix, about 1/3 cup of red wine, and one heaping tbls of minced garlic. We omitted the soy sauce but will try some the next time we make this recipe. It went great with potatoes and carrots. The leftovers did not go to waste. One of the simplest recipes that I've ever tried in the slow cooker.

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DAVETRAY16

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Reviewed: Oct. 27, 2009

All we could taste was wine. Maybe we just don't like the flavor red wine gives food though. That was what was wrong with it. I used a red that I like to drink occasionally but it was still WAY overpowering.

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HENGSTELER

Cooking Level: Expert

Home Town: Arcadia, Ohio, USA

Living In: Callander, Ontario, Canada

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Reviewed: Oct. 26, 2009

I agree that this pork tenderloin is amazing! I have made it several times now and it is always fantastic and incredibly easy! I have had people ask for the recipe saying it's the best tenderloin they have ever eaten! The au jus left behind is really great! The only difference is I add extra garlic and some mushrooms. This recipe is tucked into my stock of recipes and I will be making it for years to come!

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Shelly

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Reviewed: Oct. 21, 2009

I'm not really crazy about red wine but I thought I'd try it and see what happens. I made it exactly as per the directions. I ended up taking the pork out and b/c it was so tender and I didn't want to waste it, I doused it in bbq sauce and let it sit in the fridge until dinner and we warmed it back up and had bbq pork sandwiches. They would have been really good if not for the slight red wine flavor that still lingered. Definitely won't try this again. You have to really love the flavor of red wine to like this I guess.

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CHRISTINE5014

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Reviewed: Oct. 19, 2009

This was Great! We made it for a group of people we were having over. The au jus turned out perfect and the pork was very tender and flavorful. I have already passed the recipe on to friends. Will cook again

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Becksy

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Reviewed: Oct. 18, 2009

We did not care for the flavor of this recipe at all. I will not make this again. I agree with another review that it may be better flavor for a beef roast instead of a pork loin. Having said that I will add that it was perfectly cooked & tender in 3 hours on high in my corck pot. Along with the pork, I cooked whole yukon gold potatoes and they were perfectly done as well.

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SSWITT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 18, 2009

I didnt add red wine b/c I had none. I added carrotts, potatoes and red onion in the crock pot as well. A dash of worcetshire made it extra tasty. i used freshly crushed garlic. this dish has the potential to be 4 star if your are an experienced cook. I should have seared the top before anything else.

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alfredo24

Cooking Level: Beginning

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Reviewed: Oct. 18, 2009

I loved it. I cooked it a little too long but it was still great. I used worsteshire sauce in place of soy sauce. I made the juices into gravy. Will make it again!

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Lindsey's Gamma

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Reviewed: Oct. 18, 2009

Sorry to say I will not be making this recipe again. I think the wine you use makes all the difference, you have to use a good one. Besides that, it smelt bad and tasted so so. Could be the mix of an ok wine with the soya sauce....

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MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Oct. 18, 2009

this recipe was okay, I am a big garlic lover and i tried what one of the other reviews said and put the garlic in the meat, it was horrible it gave the meat a bad flavor. i added potatoes and sliced onion and they were great! the meat that was not close to the garlic was better but i would not use this recipe again

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whitecollar

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Reviewed: Oct. 17, 2009

I have an eleven, seven and two year old along with a husband and they all loved this! Much like slow cooker roast beef-the pork pulled apart and was great with green beans and mashed potatoes

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Jean Kidd

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Reviewed: Oct. 17, 2009

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.

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