Reviewed: Dec. 2, 2008

New to real cooking my kids are so picky, they both loved it oh my gosh the gravy was the bomb, I had no idea that it was easy to cook in such a short time and have such a result. Served with green beans and a sour dough bread and long grain rice recipe. Meal cost less than $15 WOW thanks

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Steve

	Cooking Level: Beginning Home Town: Portland, Tennessee, USA
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Reviewed: Nov. 28, 2008

I made this yesterday for Thanksgiving in addition to a turkey. I did as others suggested and added mushrooms and omitted the celery. I bought a pork tenderloin that I thought was 2 lbs but was actually 2- 1 lb pieces. So I cut the cooking time. the tenderloin was moist and tender, but the "gravy" was not good at all. The pork was bland and didn't have a lot of flavor. I would NOT make this again at all.

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S.Michael

	Cooking Level: Intermediate Home Town: Carmel, Indiana, USA Living In: Louisville, Kentucky, USA
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Reviewed: Nov. 27, 2008

This recipe was ok, but after reading all the reviews I was expecting something a bit more. Pork Tenderloins by themselves are wonderful things and I found that this recipe added very little to the taste of the great piece of meat.

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Scott


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Reviewed: Nov. 25, 2008

Very very good. Have made this a few times. Don't go el-cheapo on the wine. Make sure it's one you would drink. Makes a big difference.

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Becky


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Reviewed: Nov. 24, 2008

Excellent! I've never had my pork come out to tender. Served with carrots & diced potatoes that I cooked in the pan with the pork.

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Shannon S

	Cooking Level: Expert Home Town: Hubbard, Ohio, USA Living In: Chantilly, Virginia, USA
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Reviewed: Nov. 19, 2008

mmmmmmm!!!! this was great & so easy! my boyfriend raved and asked to eat the leftovers the next night! i seared it first in the pan and left out the celery while i baked it. the gravy didn't thicken as much as i thought it would, but i sliced the pork and dipped it in the gravy before i plated it. i can't wait to make this again!!!

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prissyhippie

	Cooking Level: Intermediate Living In: South Hill, Virginia, USA
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Reviewed: Nov. 18, 2008

Great recipe! My hubby loved it. I used the half wine/half beef broth combo and it came out really good. The gravy was excellent over mashed potatoes too!

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jen1473

	Cooking Level: Intermediate
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Reviewed: Nov. 12, 2008

Easy and incredibly tasty... my favorite combination! Only changes I made were to leave out the celery and add celery powder and ground thyme to the seasoning sprinkled on the tenderloins prior to cooking. Delicious! Thanks for a great recipe.

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inthegroove

	Cooking Level: Expert Living In: New Orleans, Louisiana, USA
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Reviewed: Nov. 10, 2008

Flavorful and tender pork! I used 1c wine (Pinot Noir, I think any light red would work, however I think Cabernet Sauvignon might be too "winey") mixed with 1 cup water for the gravy. The brown gravy packets have a lot of salt in them already which may be why others who substituted with beef broth may have thought it was too salty? It really is a matter of personal taste I guess! Cooking time needed was a bit longer (1 1/2 hrs as opposed to 45 min), otherwise very easy and really delicious.

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LP81502

	Cooking Level: Beginning
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Reviewed: Nov. 9, 2008

Followed the advice of reviews and made this with one cup wine/one cup beef broth and it was excellent. Gourmet results with easy effort. Thanks

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mysticquest


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Reviewed: Nov. 2, 2008

Pretty good recipe... I had to cook mine longer than 45 minutes. The pork came out very tender. I mixed one cup of Merlot with one cup of beef broth and used one packet of gravy with the wine mixture, but I thought it was too salty. Next time I will try making my own homemade gravy maybe with some sauteed mushrooms. I omitted the celery and instead of adding the onions to the pork I slow cooked the onions on the stove for 45 minutes until they carmelized and served them on top of a side of mashed potatoes.

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Cristina

	Cooking Level: Intermediate Home Town: Tampa, Florida, USA Living In: Asheville, North Carolina, USA
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Reviewed: Nov. 2, 2008

I had similiar complications as previous reviewers mentioned. Will use a meat thermometer next time because my pork was not done in 45 min (even letting it rest while making the sauce), and I also had too much wine to thicken the sauce with just one gravy packet. Will probably try searing it first and using 1 cup wine, 1 cup beef broth as suggested. Will make again because the pork was very tender and the sauce was great!

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JMANUEL

	Cooking Level: Intermediate Home Town: Roanoke, Virginia, USA Living In: Fairfax, Virginia, USA
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Reviewed: Oct. 31, 2008

amazing...seriously the best pork tenderloin I've ever made. Prob try putting half the wine in next time and sub the rest with beef broth. Gravy was pretty salty.

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Robin S.

	Cooking Level: Intermediate Home Town: Moline, Illinois, USA Living In: Fargo, North Dakota, USA
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Reviewed: Oct. 28, 2008

This was so easy and so delicious! I only had one cup of burgundy wine so I used it plus one cup of beef broth. Next time I'll be sure to have the full amount of wine and I'll add mushrooms as other reviewers suggested. Thanks for sharing this recipe!

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MTRENT


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Reviewed: Oct. 27, 2008

AMAZING. I'm only giving it four stars because I used some suggestions from other reviewers and made a few changes. Used a nice merlot, and used half wine and half beef broth. Did not use celery, but did use an 8 oz package of sliced mushrooms. It did cook a bit longer than the 45 minutes. I just used my meat thermometer and took it out when it hit 160 degrees. It was SO FREAKING GOOD!! My husband and I arm wrestled over the leftovers!

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KDPKLK

	Cooking Level: Expert Living In: Portage, Michigan, USA
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Reviewed: Oct. 27, 2008

Good & Easy. I found it a bit bland, but will DEFINATELY try it again (making a few changes) and will (I'm sure) increase the stars as I tweak the recipie.

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