I made this recipe as posted with no modifications and cooked it for a little over four hours on low. I used low sodium onion soup mix and low sodium soy sauce so it didn't have the overly salty taste others complained of. The flavor we mostly got was from the red wine and garlic. After cooking for about 4.5 hours it was dry and coming apart a little bit--not how tenderloin should be--so I would recommend not cooking it longer than 4 hours, if that. Also, I couldn't get my sauce to thicken even after adding quite a bit of cornstarch, so it was more like an au jus than a gravy. Served with white rice and roasted carrots, it was a pretty good meal, satisfying, but I probably won't prepare pork tenderloin this way again. As others have said, the crockpot does wonders on tough cuts of meat--tender cuts that you pay for are better pan roasted, in the oven, or on the grill.
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