This was OK. To be fair, I'm giving 3 *, b/c honestly, I just don't think it deserves more than that (sorry!). My favorite tenderloin recipe on this site is Burgundy Pork Tenderloin (BROWNDOG). Yes, it requires more effort (slow cooking is the EASIEST way to prep. food - period!), but the end result is SOOOO worth it (IMHO). This had a very "odd" taste. I can't put my finger on it exactly tho... it could be the saltiness or maybe it's the combo. of soy/wine (???). My fiance liked this, but he too agrees that burgundy tenderloin is MUCH better. For those of you wanting to try this, I will say that the submitter's direct. are right on. Four hrs. on low is perfect. My 1 lb. tenderloin (all I could find were pkg. of 2, ea. 1 lb.) was fork tender (no knife needed). Other than using a sm. cut of meat, my only other ch. were rubbing a sm. amt. of herbs de Provence on both sides of my tenderloin & inserting several garlic slivers thruout, but I don't think either add. to the end prod. Even tho I "tech." 1/2'd this recipe, I did make the full amt. of gravy called for. I could not justify using 1/2 of an $$$ Lipton onion soup pk.! To make my gravy, I dumped all of the liquid from my sc into a sm. pot, add. 1 T cornstarch dissolved in 1 T H2O & brought to a boil to thicken. Served w/ mashed pottoes, green beans & Parm. knots (Cathy Adams), this was a nice meal on this cold, dreary fall day. Tx. for sharing, chowsito :)
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