Reviewed: May 1, 2009

I followed this recipe exactly, except I cooked it for eight hours on low since I wanted to start it before going to work. It was awesome! Thank you!

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bunnyslippers

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Apr. 27, 2009

This was very good. I gave it four stars because it was definitely a little too salty. I followed suggestions of other reviews and put garlic in pockets of the meat and used 2 Tbs of soy sauce instead of 3. Served it with corn, mashed potatoes and used the sauce from the crockpot for gravy. Just thickened it up with some flour. I will definitely make again, but may use half of a package of soup mix instead of a full one.

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KerriAnn

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

I Loved this recipe....The sauce made a perfect gravey over mashed potatoes...My whole house smelled wonderful. I have made this recipe twice and everyone loved it!!

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Laura Ulam

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Reviewed: Apr. 24, 2009

I made this last night but instead of the crock pot, tried it on the grill. I put all of the ingredients...minus the water...in a large plastic bag and put the pork in for about an hour. I grilled it on medium heat for about 25 minutes. I served it with mashed potatoes and it turned out great! Will have to try it next time in the crock pot!

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Kellanne

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Reviewed: Apr. 6, 2009

Truly amazing at how yummy this is! I cooked in the oven in a roaster pan tented with foil 425* for 30-40 min (155-160*). So simple and flavorful! Be sure and pair with mashed potatoes to take advantage of the juices leftover!

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SusanM

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Reviewed: Apr. 4, 2009

Thank You. This recipe was exactly what i was looking for.

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Out&About

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Reviewed: Apr. 3, 2009

What a great meal. Looks and tastes very gourmet when plated. I used a lemon garlic tenderloin and added four sliced celery stalks, a package of small whole mushrooms, one can cream of mushroom, one cream of celery and one cream of chicken soup, one yellow onion cut into eighths and half a cup of Chardonnay. I did sear the tenderloin before placing in the slow cooker. This meal was a family pleaser and warmed up fantastically the next day in the microwave. Thanks for the great idea!

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Karee

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Mar. 30, 2009

Awesome! The meat was nice and tender, the au jus was very tasty and also went great on the mashed potatoes! I didn't use the entire amount of garlic...just a personal preference. I only used 1 tblsp. This is a great recipe, everyone in the family loved it. Thanks!

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Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Brandon, Florida, USA

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Reviewed: Mar. 29, 2009

Wow, this is so delicious even my picky daughter thought it was wonderful. In the crock pot it practically falls apart and the au ju sauce, I strained it to get all the onion out, was so fabulous it put it on my rice and mashed potatoes. I am so excited I found this recipe and i hope to pass it on to many others, thanks stacy

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Stacy Gallant

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Reviewed: Mar. 28, 2009

Wow! This was surprisingly good! I did not have the Onion Soup Mix, but subbed a couple tablespoons of a product called Onion Onion. Other than that, and adding 8 oz of mushrooms to the top, I made it as instructed. The mushrooms were a delicious addition and soaked up the flavors of the au jus. Also, I made it the night before, so it sat overnight in the refrigerator in the crockpot marinating. My husband started it at lunch, so it cooked 5 hrs on low and it was perfectly cooked. Even my 2.5 year old ate it up, and he is picky!!

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JENNIMC1975

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Reviewed: Mar. 25, 2009

I was looking for a new recipe for pork tenderloin and this was great. I studded the meat with small garlic cloves as other reviewers suggested and added a little minced garlic to the liquid as well (I really like garlic). I flipped the meat halfway through the cooking time (4 hours on high) since there wasn't enough liquid in the pot to cover the meat. I do think the cooking time could use a bit of tweaking since there seems to be some question on low vs. high heat but I'm not sure what the correct answer is; 4 hours on high was probably more time than it needed, but 4 hours on low may not have been enough. I added some cornstarch at the end to make the au jus into a gravy and served it with potatoes. May be too salty for some, but overall very good.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

very tasty and very very rich, as other readers say, next time, less wine and more water. I think then the taste wouldn't be so strong.

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JERI546

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Reviewed: Mar. 22, 2009

My family loved this recipe. I did'nt have red wine so I used red wine vinegar and added saute'd mushrooms at the end. It was a hit!

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Mom +4 boys

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Reviewed: Mar. 22, 2009

tried this about a week ago. followed the directions to a T since this was my first go. it turned out amazing! the only things i noticed were that yes, it did need extra cooking time in my crock pot and that next time i make it, i may back off the red wine a bit and maybe add more water. i will definitely make this again though! moist and delicious!

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rookiecook

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Reviewed: Mar. 18, 2009

IF YOUR A GARLIC LOVER...MAKE SURE YOU PUT GARLIC SLIVERS INTO THE MEAT..GIVES A GREAT FLAVOR..ALSO ADDED CORNSTARCH TO MAKE A NICE GRAVY...THIS IS A KEEPER..ONE OF THE BEST PORK TENDERLOINS I EVER TASTED

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HERSHEYSKISSES

Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

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Reviewed: Mar. 16, 2009

Really good flavor, from a really easy recipe. I did make some slits in the meat and stuff garlic down in them.

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theidealist

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Reviewed: Mar. 16, 2009

This was one of the best slow cooker dinners I've ever had! It was tender juicy and the flavor was out of this world! I had a 3 lb tenderloin and followed the recipe the only difference was I used 1/2 the soy sauce and cooked it on high. I did use 1 tbsp corn starch diluted in water and added it to the juice after I removed the pork loin. I left it on high about 10 minutes and it made the perfect sauce/gravy. I have picky kids and they loved it.My hubby said i need to cook this for is parents...thats a compliment! They are really picky and only eat top notch so to speak. this is a great recipe!

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tigerseye71

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Reviewed: Mar. 16, 2009

Smelled phenomenal while cooking and tasted even better!

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Sheris13

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Reviewed: Mar. 15, 2009

I did 2 pounds (2 tenderloins, 1 lb/each). I doubled the soup mix, water -- and left everything else as is. I think as other reviewers had indicated it came out just a little too salty. Next time I will add less soup mix. I cooked 2 hours on HIGH and the 2 hours on LOW. Came out perfect. Very tender, too tender to cut into medalions. Served with potatoes and veggies. My BF loved it. I will definitely make this one again!

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