The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 16, 2009
This made a delicious gravy! I used a pork roast (top loin), not a tenderloin. (Tenderloins are expensive and really not necessary for a slow cooker recipe.) Followed the recipe exactly and took another poster's suggestion to add a corn starch/water mixture to the crock after removing the meat to thicken the gravy. The meat was very tender & the gravy was the best part!
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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. 16, 2009
Not a wow meal but good! The sauce is delicious but roast did not pick up any flavor at all. Had it not been for the au jus poured over the meat, the meat would have had no taste at all, and I followed the recipe exactly. I will make the sauce again (very yummy) but will continue to cook my pork loin seperate. I think mushrooms would be a very wonderful addition to the au jus!
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Cooking Level: Intermediate

Home Town: Crown Point, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 16, 2009
I made this last night. I followed the recipe exactly. It was very good. The only thing I would change is that next time I will use a pork loin instead of tenderloin, and I will brown it shortly before addding it to the slow cooker. I will definitely be making this again, so easy and delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 16, 2009
I made this for dinner last night. I used a Shiraz for the wine and it turned out very nice. I followed what everyone else did and turned the broth into a yummy gravy for my mashed potatos. Served it with garlic roasted broccoli and I was in heaven! :) I will make this again.
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Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA
Living In: Yorktown, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 15, 2009
Seriously, this is the best pork tenderloin I've ever eaten. It was so juicy and tender. The flavor was excellent. I did follow the advice of some others and stuck whole garlic cloves into the tenderloin. Yum!!
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Cooking Level: Intermediate

Home Town: Bridgeport, Texas, USA
Living In: Flower Mound, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 15, 2009
Quick & Easy. I used 7 boneless pork chops. I added extra garlic and a little worcestershire sauce plus what the recipe calls for. The meat was tender & juicy but lacking in flavor. I will make this again but will add more seasonings,
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 15, 2009
I did not put the tenderloin in the crockpot. I planted the minced garlic into the tenderloin and placed sliced onion rings on the top of it. I put the wine (shiraz), 1 c. beef boullion, 1 Tbs of soy sauce and 1 Tbs Worchestire. I cooked it @ 425 for 45 min, in tented foil, basted it with the sauce, left the foil off for the last 15 min. Basted it again. Poured the juices & drippings into a saucepan, added a TBS cornstarch to thicken it. The tenderloin was great but we pitched the gravy. TOO salty. I should have cut the boullion in half. Smelled great. Hubby loved the meat not the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 15, 2009
Ridiculously tender and delish! Rubbed with garlic salt/onion powder/pepper and seared first before adding to crock pot. Picky hubbby LOVED it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
Since I've only seen TENDERLOIN of pork in 1-1 1/2 pound pieces, I can only assume you are using pork LOIN. That's pork chops that haven't been cut but boned. The reciipe is great but I used low sodium soy sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
Best Recipe Ever!! I found this recipe years ago on this website before i was a member. It was emailed to me today in my daily dish, (now im a member) so I thought that I would come one here and tell everyone how great it is. My husband loves it and requestes it often. It also works with just about any kind of pork, sometimes i just dont have a tenderloin and will use chops. I make it just as the directions say, and it is perfect everytime. I love this and so does my husband. anyone who has been a guest when i have made this has raved. Im sure i will be making this forever. I recommend this to EVERYONE!! THANKS SO MUCH FOR THE RECIPE!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
This was extremly good. My husband loved it. I will be adding to it our menus. The recipe was perfect as directed.
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Cooking Level: Expert

Home Town: Milledgeville, Georgia, USA
Living In: Winder, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
At the risk of sounding like a know it all I should like to pass along a few hints about salt content on this recipe. Dry onion soup is high in salt and also contains MSG another salt/flavour enhancer. Better to use either a sliced fresh onion or 1T of dehydrated onions and a cup of low sodium beef broth. Soy sauce is another source of high sodium; the alternative is low salt soy sauce. For a crust, roll the tenderloin in salt free crackers and potato flakes mixed with herbs de provence (basil,parsley,marjoram,chevril and oregano) or herbs of your choice. For those who want that extra kick of salt add it to your own serving at the table.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
This was good; I added some sage & thyme for more herb flavor. However, I wouldn't use tenderloin next time. It's such a tender cut of meat to begin with; cooking the bejeezus out of it just seems to ruin it. Maybe a chunk of pork loin or butt next time; something with a little more collagen to break down.
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Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
I have made this several times... my husband's favorite dinner. My dad loved it too (rare!). Great recipe, thanks! I serve it over garlic mashed potatoes...
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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. 14, 2009
I just made this recipe last week; was looking for something to do with a pork tenderloin and came across this recipe. Very easy and very yummy! Since there are only two of us, there were leftovers; but not for long! A repeat for sure!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 14, 2009
I've made this recipe a few times now and its good. I really like the au jus sauce :) yum!
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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. 5, 2009
I made this according to the recipe, but I turned the loins every hour or so. It turned out yum! Not too sweet, not too salty. Will definitely try this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 2, 2009
This is fantastic! I have made it now 4 times and my husband wants it every week! I do cook it longer than it says. I usually cook a 2 lb pork loin for 5 hours on high, and it literally falls apart. The sauce is wonderful! Thank you :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Jul. 1, 2009
This was very easy and good. I had 4lb tenderloin...so I doubled the other ingredients. You don't need that much liquid for a 4lb loin. Will make this again.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Leakey, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jun. 30, 2009
So easy! My family loved this recipe. I will definitely make this again.
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