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.

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

Reviewer:

Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LP81502

Cooking Level: Beginning

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

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mysticquest

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

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.

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

Reviewer:

Cristina

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Asheville, North Carolina, USA

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

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.

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

Reviewer:

Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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

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!

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

Reviewer:

MTRENT

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

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!

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

Reviewer:

KDPKLK

Cooking Level: Expert

Living In: Portage, Michigan, USA

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

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sandez

Cooking Level: Beginning

Home Town: Wallingford, Connecticut, USA

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

Reviewed: Oct. 22, 2008

This was so good! The only problem with it is that it needs to cook for 1 hour and 45 minutes, instead of just 45.

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

Reviewer:

daveiscool

Cooking Level: Intermediate

Home Town: Carle Place, New York, USA

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

Reviewed: Oct. 19, 2008

Excellent, and very easy. I made it for my husband's birthday, and both he and my in-laws loved it!

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

Reviewer:

Ashyia

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

Reviewed: Oct. 13, 2008

You must really pay attention to this dish. Putting the gravy in a blender doesn't work.

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

Reviewer:

Beaner

Cooking Level: Beginning

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

Reviewed: Oct. 12, 2008

This was terrific. I didnt have brown gravy mix, so I made my own. If you want, I used roughly 3/4 cup beef broth, 2-3 tablespoons of cornstarch, 1 teaspoon or more of soy sauce and wisked well. Added to the pan juices and wine at the very end and cooked in the roasting pan, on the stove top until it was thickened. Delicious.

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

Reviewer:

VICKY464

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Congers, New York, USA

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

Reviewed: Oct. 9, 2008

I am giving this recipe 4 stars because something definitely went wrong when I made this. I thought I followed the recipe exactly but when I tried to make the gravy it tasted terrible - way too salty and acidic. Perhaps it was the wine, I used Burgundy but maybe it needed something sweeter. I was able to salvage the meal by using the extra packets of gravy mix I bought (just in case) and used the gravy as is. My family loved the meat flavor and the brown gravy tasted pretty good with it. Be prepared to have your meat end up an interesting shade of purple (my kids struggled with the look) but the flavor of the meat was very good.

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

Reviewer:

Cookin4six

Cooking Level: Intermediate

Home Town: Whittier, California, USA

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

Reviewed: Oct. 9, 2008

I made this several nights ago and my boyfriends eyes lit up with the first bite. It was delicious! I was surprised that it was so easy to make. Based on other reviews I made the following changes: omitted the celery and used mushrooms instead, browned the pork first with some minced garlic, and substituted beef stock for half of the red wine. I served with butternut squash risotto, and the rest of the wine of course. You've got to try this one!

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

Reviewer:

Christine V

Home Town: Buffalo, New York, USA

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

Reviewed: Oct. 5, 2008

This recipe lacked a fullness in flavor that was expected by the name of Burgundy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NEPTUNEMOON

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

Reviewed: Oct. 4, 2008

Very good. The flavor was a little more mild than I expected, but still very good. The only thing I may do next time is to add a little cornstarch to thicken up the gravy a bit. Definitely a "keeper" as a recipe.

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

Reviewer:

Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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

Reviewed: Oct. 3, 2008

BEST EVER ans soooooo easy!!!! Perfect for a fancy dinner served with mashed potatoes.

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

Reviewer:

JAMIE LAWSON

Cooking Level: Expert

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

Reviewed: Oct. 1, 2008

WOW-All I heard from my husband was "oh my god, this is so good" the entire time he was eating it! The gravy is unreal!! I just finished eating and I already sent the recipe out to friends and family. Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

johnab

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

Reviewed: Sep. 26, 2008

Easy and delicious! I made this and a pudding cake for dinner and I was done in less than 45 mins! Fantastic dinner with very little work!

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

Reviewer:

hrmalecha

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

Reviewed: Sep. 25, 2008

This was good. My husband really liked it. I omitted the celery, only because I did not have any on hand, and used one cup of red wine and one cup of broth. Also, the cooking time was a lot longer for my tenderloin.

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