The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada
Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 13, 2009
This was ok but I do not see why is gets so many 5 star reviews?
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Cooking Level: Expert

Home Town: Hicksville, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Beginning

Home Town: Brownsville, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Ukiah, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Broken Arrow, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 4, 2009
The family loved it and it is so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
This was just okay. Nothing spectacular. I won't make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA
Living In: Midlothian, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Expert

Home Town: Slidell, Louisiana, USA
Living In: Hammond, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 29, 2009
This dish was so tender atnd tasty! It's definatley a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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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Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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.
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Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 22, 2009
This was easy to prepare and tasty. I will add more fresh garlic, salt and pepper.
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