Reviewed: Mar. 18, 2009

IF YOUR A GARLIC LOVER...MAKE SURE YOU PUT GARLIC SLIVERS INTO THE MEAT..GIVES A GREAT FLAVOR..ALSO ADDED CORNSTARCH TO MAKE A NICE GRAVY...THIS IS A KEEPER..ONE OF THE BEST PORK TENDERLOINS I EVER TASTED

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HERSHEYSKISSES

Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

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Reviewed: Mar. 16, 2009

Really good flavor, from a really easy recipe. I did make some slits in the meat and stuff garlic down in them.

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theidealist

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Reviewed: Mar. 16, 2009

This was one of the best slow cooker dinners I've ever had! It was tender juicy and the flavor was out of this world! I had a 3 lb tenderloin and followed the recipe the only difference was I used 1/2 the soy sauce and cooked it on high. I did use 1 tbsp corn starch diluted in water and added it to the juice after I removed the pork loin. I left it on high about 10 minutes and it made the perfect sauce/gravy. I have picky kids and they loved it.My hubby said i need to cook this for is parents...thats a compliment! They are really picky and only eat top notch so to speak. this is a great recipe!

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tigerseye71

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Reviewed: Mar. 16, 2009

Smelled phenomenal while cooking and tasted even better!

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Sheris13

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Reviewed: Mar. 15, 2009

I did 2 pounds (2 tenderloins, 1 lb/each). I doubled the soup mix, water -- and left everything else as is. I think as other reviewers had indicated it came out just a little too salty. Next time I will add less soup mix. I cooked 2 hours on HIGH and the 2 hours on LOW. Came out perfect. Very tender, too tender to cut into medalions. Served with potatoes and veggies. My BF loved it. I will definitely make this one again!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 10, 2009

The best pork tenderloin recipe yet. Even my fussiest eater loved it!!

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GILLGIRL59

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Reviewed: Mar. 9, 2009

This recipe was no doubt, very good. My mother made it and I tried to recreate it. The problem was that I had 2.7 pounds rather than 2 and they were in two separate pieces of meat. I jacked up the amount of all the ingredients to account for the extra poundage. The problem is that I did not take into account that fact that they were two small pieces. It turned a bit too salty as well as a bit too garlicy(I followed the advice of putting slivers of garlic into the meat). It was definitely not too bland. I would recommend following the recipe exactly or perhaps putting in a little less than the recipe calls for. Just be careful if you are sensitive to salt or garlic. Good recipe overall. The family liked it but also complained of an excess salt/garlic taste.

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juliette

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Reviewed: Mar. 7, 2009

This recipe might be better suited for a pork roast not a tenderloin. Delicious but too much garlic. Next time I am going to cut the garlic in half and in it's place add a bit of honey and ginger to livin' it up a bit.

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sam0326

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Reviewed: Mar. 3, 2009

Wow, I hardly eat meat, let alone pork and this recipe was awesome! The Au ju was very salty to serve as is, so I made a gravy. I started in a saucepan making a rue with butter and flour. Then added 3 or 4 laddles of the au ju and a couple of splashes of milk. Whisked and boiled it for 30 seconds and voila--gravy. To throw everything in the slow cooker took five minutes. Simple and tasty dinner!

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Alycia

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Reviewed: Feb. 26, 2009

This one is truly Amazing. Served with rice and green salad and got raves. It's on my permanent list of 10's for simple and delectable. Reduced soy sauce to lower sodium and made gravy with cornstarch.

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Linda Dick

Home Town: Collierville, Tennessee, USA

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Reviewed: Feb. 24, 2009

This recipe has potential, but I thought it needed some changes. The amount of garlic was WAY too strong, and I think the pork should be browned before placed in the crock pot. I will try this recipe again and hope that these changes make it yummy.

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Kattigan

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 24, 2009

Yum, we enjoyed this for a Sunday dinner. I thought the sauce was great, and next time I make this I'll use it to make a gravy. I think that I would prefer this with a pork roast rather than tenderloin however. I didn't have a problem with mushy pork, I just prefer to use the slow cooker for tougher cuts of meat. But it did taste great and made a wonderful meal with mashed potatoes. Even my 14 month old who has been on an eating strike lately gobbled this up.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Feb. 23, 2009

This was very salty, even with low-sodium soy sauce, but everybody loved it. I used a cheap Merlot, and the sauce was great, made tasty gravy.

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Linseaweed

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Reviewed: Feb. 23, 2009

This was a pretty good recipie. I enjoyed the flavor of the gravy. Thickened with flour and I also added mushrooms to the cooker just before done. Easy, throw in cooker, leave and dinner is served hours later. POrk always does well when cooked slow. It was juicey and full of good onion and garlic flavor. I will make this again! Thanks for the recipie

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Claudine "Chancy" B.

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Shiner, Texas, USA

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Reviewed: Feb. 20, 2009

I made this dish to take to my boyfrien'ds house so we wouldn't have to cook on a FRiday night. Coming from a hutning and "meat & potatoes" family, he definitely enjoys and knows his meats. I absolutely loved this dish, but he actually said that this was probably the best pork tenderloin/roast he had ever had in his life. And it was super easy as well! 5 Stars - we absolutely loved it!!!

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MILKA1603

Cooking Level: Intermediate

Living In: Lake George, Colorado, USA

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Reviewed: Feb. 17, 2009

I made this for my wife and she loved it, didn't change a thing. It went great as a sandwich on french bread with the dipping sauce.

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ed77303

Home Town: Far Rockaway, New York, USA

Living In: Conroe, Texas, USA

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Reviewed: Feb. 17, 2009

This is absolutely one of the best ways to make a pork tenderloin. My 7 year old hates meat and he asked for seconds of this dish.

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LAURIE409

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Reviewed: Feb. 16, 2009

Very good. Tender. Had left overs the next day. EVEN BETTER. My husband rates it #1, and I have some amazing recipes.

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JAMIE LAWSON

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

This recipe is fantastic! I cooked the pork loin all day on low and it turned out moist and very flavorful. My husband loved it and said it tasted very "gourmet"!!

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