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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Ellijay, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sassbucket

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Steph C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaryK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rovan26

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MeriD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2009

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bsmdl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MonicaG

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

This was absolutely delicious. I added 2 packets of brown gravy mix to thicken it up a bit, and instead of chopping the celery, I sliced it thinly like the onion. When I drained the gravy, I kept the onion and celery and served it as well. Everybody loved it! Will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chasta

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

This recipe tasted pretty good! I have no idea what kind of red wine I used, other than it was dirt cheap. I would suggest flipping the meat over half way through cooking. I may have used over two lbs of meat...I don't really know, but I did have to cook this for a good 1.5 hrs and that's after kicking it up to 400 the last 20 min. just to get it on the table. I used a meat therm. to gauge readiness. However, it was very tender. For the two cups of wine it seems the taste was good, though a bit winey, with one package of gravy mix, but I had to separately boil the juices and add cornstarch to get it to thicken--and that wasn't even gravy consistency. I agree with someone's review that the sauce tastes great with homemade mashed potatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

neoleira

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

My family loved this dish!! It only took me 10 minutes to throw together and I had all the ingredients on hand so, this will be a regular in our home

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vowelwoman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

This was easy to prepare and tasty. I will add more fresh garlic, salt and pepper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TrishaS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

didnt care to much for the gravy, the tenderloin came out very salty

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Monica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

Great for entertaining since you can make it ahead of time. Served it with store bought mashed potatoes, green vegetable and salad and had plenty of time to enjoy my guests. Very impressive and easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Millie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

I'm giving this 5 stars - however, I had to change a few things based on what was in my kitchen. I used about 1 1/2 pounds of pork. I added 1 stalk of chopped celery, 1 chopped carrot, 1/2 chopped onion, 1 clove of minced garlic, a can of beef broth, 1/2 cup of sherry, and black pepper to season. I cooked it in my crockpot for 6 hours. It was amazing! The next time I will use more sherry, as I felt it needed more. The pork was falling apart as we ate it! Great recipe. I will definitely make again! Very easy and very tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jersey Girl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

This recipe was marigal for my family. I would use less wine definately but the pork did have a very rich taste and was very tender. Not sure I willl make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CeCe1

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Lewis Center, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Burgundy Pork Tenderloin

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!