Reviewed: Dec. 2, 2009

Loved this recipe. I used a bit more red wine, maybe about 2 cups. Great with garlic mashed potatoes and roasted vegetables. I will definitely make this again.

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LANA SMITH

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Reviewed: Dec. 1, 2009

I made this as a special dinner for my husband but it was not good....at all. I followed the recipe exactly but I did not care for the aroma or the taste. We ended up cutting away all of the outside of the meat to get the sauce off and just eating the inside (with was cooked perfectly, by the way). I don't know why we had such a bad time with this but it won't cross our plates ever again!

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Rachel

Cooking Level: Intermediate

Home Town: Pikeville, Kentucky, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 28, 2009

This recipe is fantastic and so simple. Halfway through cooking I threw in some quartered mushrooms. I am not a huge fan of pork, but this was definitely the best I have ever had. I think this would be a great meal for company, and I know everyone would want seconds.

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Jamie76

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Reviewed: Nov. 27, 2009

I think the port tenderloin may be too lean a cut of meat for this recipe. Mine didn't come out all that great.

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seslavie

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Reviewed: Nov. 25, 2009

Fantastic recipe!! I used a tenderloin that was just shy of 2 lbs and 4 hours was a tad too long in my crock-pot but this is still definitely a keeper! I slit the tenderloin and put sliced garlic in the slices. I foloowed all of the measurements to the tee and then added 3 tablespoons of Lea and Perrins Worchershire sauce as well. I let it marinade in the refrigerator for about 3 hours before cooking in the crock pot. In the last hour I added a whole chopped up onion (which was perfect, the onion was still crunchy but fully cooked at the end of the cook time). I, too, thickened the sauce up with corn starch and served as a gravy. I served it with garlic mashed potatoes and fresh greens beans and cornbread. It was excellent - my guests ate every bit of it and went back for more!!

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charanneg

Home Town: Charlotte, North Carolina, USA

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Reviewed: Nov. 23, 2009

Ho hum recipe. Might be worthy of 3.5 stars, but I thought it was awfully garlicy. If I made it again, which I doubt I will since there's better recipes out there, I would only add 2T garlic. Don't get me wrong, the overall flavor wasn't bad, it's just not something I would make again.

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 20, 2009

Not bad, not bad. I agree with another poster that it is missing that "depth" of flavor, but I cannot put my finger on what that is. I used a large, Costco loin, cut in half and cooked it on low for 5 hours. Came out moist, not chewy. The wine was a nice, subtle flavor, but it needed something a bit... more. Maybe kick it up a notch with chili flakes, or add onions to the "broth". We tried to make a gravy out of the liquid, but it never thickened. I think maybe reduce the water by half. Might make again with some additions.

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Banderson

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 19, 2009

Made gravy with cornstarch, served with rice, very good

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winzap

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

Made this for dinner yesterday and the result was hardly worth the expense. I think there may be some confusion -- a pork tenderloin is different than a pork loin roast. Perhaps it would have been better had I made it with the loin and not the tenderloin that the recipe called for. Save the tenderloin for oven roasting and use less tender cuts for the slow cooker.

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CHRISSME

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Brunswick, Maine, USA

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Reviewed: Nov. 14, 2009

My husband absolutely loved this. I listened to other reviews and used good wine. Mine cooked for 8 hours on low, and it wasn't dry, it fell apart it was so tender. I sauted 2 cups mushrooms then added the juices, making a gravy, best gravy I've ever made.

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Cheryl

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Reviewed: Nov. 14, 2009

The pork was very flavorful unlike other slow cooker recipes. My roommate loves this recipe and makes it regularly.

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ACHEN00

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Reviewed: Nov. 11, 2009

The whole family liked this recipe

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Sherri

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Reviewed: Nov. 9, 2009

My girls (5 & 8) gobbled this up! They both asked for the recipe for when they can cook. I followed the recipe exactly. I can see where changing the red wine would make a big difference. The next time I might use less garlic, but other than that this truly was simple and definitely amazing!

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Kim

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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: Sulphur Springs, 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

Living In: Atlanta, Georgia, USA

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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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Amazing Pork Tenderloin in the Slow Cooker

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