The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 30, 2009
I made this as directed, except to reduce the soy sauce (because I didn't have low sodium kind) and probably added a little more garlic ... but otherwise as directed. It was fabulous! Wouldn't change a thing. Put in a frozen tenderloin straight from the deep freeze in the morning, mixed all of the flavors, poured on top, set it to low, and when I got home 8.5 hrs later, it was pull-apart tender. I added corn starch to thicken, then pulled it all apart with a large spoon, and mixed it all up with the sauce. Delish!! Doesn't make a pretty picture that way, but sure is good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 28, 2009
Great, Tasty & Easy!!! Loved it! Made it as is and was excellent. Next time I will only add 1/2 cup of red wine, but that is it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 28, 2009
Oh, how tender and EASY this recipe was! I was a little uneasy about using red wine, but a friend told me, whenever something calls for red wine, not to use the cooking wine because of all the added salt. She said just to use regular wine. I had my mom and dad over for dinner that night, since it cooked so much, and everybody just RAVED about it! The flavor and tenderness were unbelievable!! This one's definately going in my recipe box!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 28, 2009
I made this a few weeks ago and it was amazing. As a habit I brown anything that plan to put in my crock pot, I seasoned my tenderloins with crushed black pepper, and some adobo, I also didn't use an entire packet of onion soup mix, opting for fresh sliced onions instead. I added a little less wine and a little more water. I also added two dried bay leaves to the pot. The meat virtually falls apart! I thickened the sauce with a little cornstarch and served with hot white rice and seasoned green beans. Yummy. I plan on making this dish again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 27, 2009
This was easy and tasted great! Not a morsel left. I added potatoes and carrots and it turned out perfect. I cooked it for 5 hours on high setting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 26, 2009
Excellent as is, no changes
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 26, 2009
This was so flavorful and tender! The meat didn't dry out at all! I was so surprised. I served this with mashed potatoes and green beans it was definitely a hit with my family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Photo by crazycatlady
Reviewed: Jul. 25, 2009
I used a 4# pork loin roast rather than a tenderloin. I let this cook for about 8 hours on low and then shredded the pork and served on deli sub rolls with the au jus along side for dipping. I will probably add some rosemary or herbes de province next time, but this was very good as the recipe states. Thanks for sharing the recipe!
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Photo by crazycatlady

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 25, 2009
Good flavor and very easy to put together. I made it exactly as directed except my roast was 3 lbs insted of 2 lbs. So I cooked it on high instead of low because I was afraid it wouldn't be done in the middle. It was so tender it almost fell apart when I cut it to serve it. The leftovers were just as good if not better than the first day since it had time to soak up more of the juice. I'm thinking I may discard the remaining juice and shred the rest of the leftovers and add BBQ sauce for sandwiches. YUM!
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Cooking Level: Expert

Home Town: Moore, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 23, 2009
I did use pork tenderloin, and found for us it was a little dry. Good, not great. Probably won't make again.
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Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 23, 2009
It was ok. The sauce was very strong. My husband asked me not to make it again. It might be better with beef.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 22, 2009
I finally love pork tenderloin! I have tried and tried just about every kind of pork tenderloin the grocery stores sell (flavored or marinated ones), but I never like the taste of them. The only change I made was the cooking time. I was not at home while this was in the crockpot, so mine ended up cooking 6 hours on low, but it came out perfect. I also added corn starch to the juices after it was done cooking and it made a delicious gravy. Overall, we loved this recipe; however, I could see where some people might think it's too salty. We liked it very much though.
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Photo by Heather F.

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 20, 2009
Somwthing has to be wrong with the recipe - I thought it was awful - way too much fluid, and the pork didnot taste good at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 20, 2009
I also used a 3 1/2 lb. pork loin,and clos du bois carbernet sauvignon for the wine. I cooked it all day on low while I was at work and then turned it up to high for the last 1 1/2 hour. Really tender and great flavor. A nice change of pace from the normal roasted pork loin. I will make again!
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Cooking Level: Expert

Home Town: Toledo, Ohio, USA
Living In: Holland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 19, 2009
My family really enjoyed this! I added some fresh sliced mushrooms and thickened up the gravy with 2 tbsps of flour. Other than that, I made as directed and it was delish. Thanks!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 19, 2009
Rather disappointing for both me and my girlfriend. Lots of tasty ingredients don't always add up to a tasty dish.
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Photo by RTTucson
Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Photo by wannabe chefette
Reviewed: Jul. 19, 2009
Delicious! My husband just loved it. To my dismay I didn't have the onion soup so I diced up 1/2 an onion and added that to the top of the meat. It wasn't as moist as I thought it would be but that was my fault. I let it go about 5 hours instead of 4. It was such a busy Saturday and the time passed by. It had some great flavor to it. Others say it's bland. Not at all. Mashed potatoes complimented this nicely with the gravy. I did add some cornstarch to the gravy to thicken it up some. Will have to do this again when we have another busy, busy day.
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 19, 2009
Absolutely the best Pork receipe I have tried I used dried mushroom soup and very thin sliced onions and since we are not wine connisseurs I had a bottle of very cheap Red wine but it turned out awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 19, 2009
I used Lipton beefy onion mix b/c it is what I had on hand. Also, I thickened up the sauce on the stove with cornstarch and tossed it back in the crock pot. It was fabulous !!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 18, 2009
This was ok. I thought it had to much of a wine taste. The meat was tender but did not like the taste.
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