Reviewed: Nov. 21, 2009

I have to agree with the masses that this recipe is definately a keeper! It's so incredibly easy and an impressive dish to serve guests! Be advised though that mine took quite a bit longer to cook than called for here. I also marinated it in the sauce all day before cooking! Throw in some new potatoes for your side!

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MISSYMICHELLE

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Reviewed: Nov. 18, 2009

Excellent dish! The whole family enjoyed it. The pork was very tender and nicely seasoned. I added a package of sliced mushrooms to the onions and celery before cooking and they turned out perfectly. I also added a second packet of gravy mix to thicken the sauce a bit more. Will definitely make it again!

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Tania Pieper

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Reviewed: Nov. 17, 2009

this recipe is fantastic! i used boneless pork chops instead of the ternderloin because it was leaner, and used celery seed instead of chopped celery, but this was still excellent. the results kind of smell and look like salsbury steak because of the gravy mixture, but it is excellent. will definately be making this again! thanks for the great recipe!

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JENNY23315

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Nov. 17, 2009

After reading the reviews I seared the pork first, sauteed some baby bellas to throw in at the end, used 1 cup each wine and beef broth and omitted the celery. The gravy did not get thick at all but had a great flavor. We thought it was good but guess we prefer our pork tenderloin done on the grill. Served w/ mashed potatoes and roasted asparagus---was a very nice meal.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Nov. 16, 2009

My entire family loved this! I don't care for pork myself and I found it quite tasty. I did cut back on the wine and used half beef broth, because my kids tend to fuss about too much wine flavor. If it were just me and the hubby, I would have used what it called for. It would have been perfect. Thanks for sharing this recipe!

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KimDennis

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Reviewed: Nov. 14, 2009

Have made this several times since finding the recipe and it is AMAZING! For the packet of gravy mix, I use the Knorr Hunter gravy. Have made for us, and for company and all love it. Thanks for the great recipe.

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Nov. 13, 2009

This was ok but I do not see why is gets so many 5 star reviews?

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Jo Ann P

Cooking Level: Expert

Home Town: Hicksville, New York, USA

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Reviewed: Nov. 12, 2009

This was ok. But since it doesn't say to cover with foil or anything like that. I left it the time it says and it was completely raw. When I decided to cover it up and leave it longer by the time it was done it was very dry. Since it longer to cook and fustrated with it not coming out good, we didn't even enjoy the meal. If I make this again, then I will cover it up to get that soft moist in it.

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 9, 2009

Got to invite someone over for dinner soon, because this is definitely company fare -- not that it isn't fine for just the wife and me (although that requires cutting it in half, and still leaves leftovers. When I served it, my wife said, "Oh, that looks so good." When she tasted it, she said, "Tastes good, too; really good. This is a keeper." So easy, too. Browned tenderloin in skillet before putting in oven, and added mushrooms, as another reviewer suggested, and it wasn't nearly done after 45 minutes; needed about 15 minutes more.

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HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Nov. 6, 2009

Very tasty. Very easy. I love things cooked in wine. I think I will cut back on the wine as it made more gravy than we needed. Will make again often.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Nov. 5, 2009

Very easy and very good. Loved the "gravy". I used the leafy tops from the celery, left them all in one piece and laid them across the tops of the pork ternderloins along with sliced onion. Made it easy to remove before make the gravy, but still added flavor.

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Sassbucket

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Nov. 4, 2009

The family loved it and it is so easy to make.

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Steph C.

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Reviewed: Nov. 2, 2009

Super easy and delicious. Makes the house smell wonderful. All three kids gave it a thumbs up!

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Stacy

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Reviewed: Nov. 1, 2009

This was just okay. Nothing spectacular. I won't make it again.

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MaryK

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Reviewed: Oct. 31, 2009

I cooked as suggested but added 3/4 cup sliced mushrooms. Also, I used Lambrusco since that was the only red wine I had and wouldn't use that wine again. I wish I had known about the burgandy wine before I made this. I'm sure using the right wine must make a huge difference. It was still a very quick and easy recipe I would make again.

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Rovan26

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Reviewed: Oct. 30, 2009

Very nice! We liked this one a lot! I prepared this in stages, rubbing the pork with salt, pepper and garlic, topped it with onion, let it rest for a couple of hours, added the red wine about an hour prior to putting it into the oven, turning it once. I'm also no stranger to a red wine gravy. My derivation of this is to one packet of dry, brown gravy mix, add 1/2 cup of red wine (in this case the wine drippings from the cooked tenderloin), 1/2 cup of water and 2 tablespoons of prepared horseradish, heat, stir until thick. This adds a really nice kick!

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Oct. 30, 2009

I really had my doubts when this was cooking, but the flavor was great. Loved by all, even the kids!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Oct. 29, 2009

Ended up making this in the crockpot with chunked sweet potatoes and some steamed veggies on the side...delicious and will definitely add to the rotation!

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MeriD

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Reviewed: Oct. 29, 2009

This dish was so tender atnd tasty! It's definatley a keeper!

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bsmdl

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

I made this last night and it was sooo delicious. I seared the pork for a couple minutes on each side then plopped it in a pan. I put one cup of red wine and one cup of water, thinly sliced onions and mushrooms. I mixed it with poutine gravy as that is all I had. It was awesome!

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MonicaG

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Burgundy Pork Tenderloin

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