Reviewed: Jan. 18, 2013

I didn't have time for the slow cooker so I browned the tenderloins well in a skillet and followed the recipe for the rest. I put it in the oven at 300 for an hour then 275 for another hour and a half. Wonderful!!!

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Reviewer:

Vic

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 17, 2013

This was really good. I had to change the proportions to make it for a 3.6 lb. roast (so I just multiplied everything by 1.8) I used normal white wine (a chardonnay I think) instead of the red wine, and onion powder instead of onion soup mix (but less than what it called for), because that was what I had. I cooked it in the crockpot for 1 hour on high and then about 4 hours on low. It was tasty! Served with homemade bread and sauteed spinach, tomatoes and feta on top. Took a break from cooking and just served ice cream for dessert. Success! :)

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Reviewer:

carolinehua

Reviewed: Jan. 17, 2013

This recipe is GREAT!

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Reviewer:

marladaley

Reviewed: Jan. 15, 2013

Followed these directions to a T, doubling for a 4+ lb tenderloin. We like our pork cooked through so I cooked it in my Crock-Pot for 4 Hrs on High after reading other reviews. It was tender, juicy, and full of wonderful flavors! Highly recommended!!

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Reviewer:

janet

Reviewed: Jan. 15, 2013

This is an amazing meat.Made it a few times and love the garlic taste

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Reviewer:

colleen B

Reviewed: Jan. 13, 2013

I read MOST of the more recent reviews before I made this today but when i put the two 1# tenderloins in the slow cooker I followed the recipe exactly. I had heard too mamy people rave about the flavors and the amount of juices for gravy to not give it a try. It is aptly named Amazing and I concur. I will say that i'm aware of the new Dept of Agriculture guidelines for cooking pork to a temp of 145º so after 2 1/2 hours i used an instant read meat thermometer and my meat was DONE. I turned off the slow cooker and kept all in the juices for another hour, took out the meat and made a little thicker gravy with flour/water added to the juices in a saucepan, returning the meat to the slow cooker to just stay warm. BIG HIT with my family when i served it over rice. I would guess that those who thought it was too dry or not cooked enough have issues with their slow cooker. Best tip I can give you? invest in a meat thermometer and you will not be disappointed with under cooked or over cooked meat. Definitely a keeper!

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Reviewer:

BIGAPPLE134

Cooking Level: Expert

Home Town: East Rockaway, New York, USA

Living In: Indialantic, Florida, USA

Reviewed: Jan. 11, 2013

I used chicken instead of pork, Very easy to throw together and very flavorful.

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Reviewer:

KKH3

Reviewed: Jan. 10, 2013

My husband and I reallyenjoyed this recipe! Pork turned out so juicy and moist. After I took the pork out of the crockpot and carved it I added some Wondra flour to make the gravy a little thicker. I served it with some crusty bread and the gravy was great to dip the bread in!

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Reviewer:

jilly

Reviewed: Jan. 9, 2013

Best pork we ever ate. Leftovers so easy to go to the Pulled Pork recipe afterwards. Can also go to the Pulled Pork B- B- Q recipe.

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Reviewer:

Nash7502@sbcglobal.net

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 8, 2013

In a word, delicious. In another, simple. In a few, simple & delicious with everything already available in the kitchen. Perfect for this FT working mother of 2 under 3. Thanks for sharing & keep the slow cooker recipes coming.

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