The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 27, 2009
The instructions didn't indicate whether to cover or not cover. I compromised and covered for the first 30 minutes, then uncovered for the last 15. I turned the pork over too, so the whole tenderloin would be purple :) The amount of liquid (2 cups) was too much for what my gravy packet needed (1 cup), so I needed to thicken after I strained off the celery & onions. I added kitchen bouquet to make it look a bit more brown ("Why is the gravy purple, Mom?" was still asked since I made sure to use Burgundy)I made mashed potatoes to share the gravy. Fruity aroma and strong wine taste, which is good. I'd make this again.
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Pam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 26, 2009
This was great everyone liked it, even the kids.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 26, 2009
This was superb! My husband doesn't eat pork, so I made it a night he was out of town on business. The next night he tried some of the left overs...I think I converted him! He loved it! I will be making this again. I also think I'm going to try it with venison.
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Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 24, 2009
Ya, i can see how some people would say that it is a bit salty. However, we had it the second day and the herb flavors really came out. I added a couple of sprigs of rosemary to it which really made a difference. Also, I changed out the garlic salt for fresh garlic.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 23, 2009
Once was more than enough. Way too salty--recipe should use half the gravy mix, or just omit it. Taste unspectacular. Very disappointed.
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Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA
Living In: Winchester, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 22, 2009
Excellent recipe!! So easy to make! I admit - I added white & portobello mushrooms to the pan & cooked them with the gravy. You do not have to brown the meat, just flip it once while in the oven & the colour will be lovely.
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Living In: Brighton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 22, 2009
This was really good. I added a thyme and rosemary to the pork in addition to the other ingredients, and pan seared. When the meat was done I poured the wine and pan drippings in to the searing pan to make the gravy. Next time I'll use fresh garlic.
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Cooking Level: Intermediate

Living In: Bound Brook, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 21, 2009
Delicious! I did not add onions or celery (per others' reviews) but I did add 8 oz of mushrooms (whole mushrooms cut into fourths). I was going to add the brown gravy mix at the end but I accidentally threw it away when I threw away the grocery bags. Anyways, it was still DELICIOUS and I would even make it that way again!! Thanks for the recipe!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 20, 2009
Wow what a terrific and simple meal. I read a few reviews first which proved valuable. I also added brown mushrooms, using not only onion but also shallots. For cloves of crushed garlic topped it off. I alos marinated the entire dish for appox. two hours prior to cooking. The gravy turned out fantastic. Taking some hints from other reviews we used the gravy on the potatoes as well as the meat. I also served fresh yellow beans cooked in two cans of Italian style tomatoes. YUM YUM YUM this will be a regular dish for us now.
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Cooking Level: Intermediate

Living In: London, Ontario, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 19, 2009
Even with only half burgundy used, it was too overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 17, 2009
This was a hit with my 16 month old and my husband!! I steamed the veggies I had in the fridge and made the scalloped potato recipe (from this site) and it was gone in 5 minutes. Changes I made were to add two cups of beef broth as suggested (no wine at all). I also sauted the onion and mushrooms and seared the meat on both sides. VERY tender. Will most definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 17, 2009
We enjoyed this recipe. I used 1 cup wine and 1 cup broth. Next time I will use 2 cups wine like the recipe calls for. 1 1/2 packets gravy mix was too much, I added water and it was still really thick but also tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 16, 2009
My husband who's a great cook and who swore he'd never had great pork tendeloin thought it was very tender. We both agreed that fresh garlic could have improved the taste, as well as making a marinade of the ingredients before hand. It might have made for a stronger flavor. All in all, a great success!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 16, 2009
Five stars all the way, with the ONLY modification being subbing the celery for baby bella mushrooms. EXCELLENT!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 16, 2009
We just finished this and it was excellent. It would be good with beef also. I think that it will feed more than four people.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 16, 2009
This was wonderful! The first thing you notice is how your whole house smells good! I found that Tyson has a pork roast that is around $10 for 5+ lbs. Since it is a thick roast, I cut it in 3/4" slices but not cutting all the way through. It cooks easier and is easier to cut. Buy a large bottle of red wine and enjoy while it's cooking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 15, 2009
OMG!!! This was delicious. I have needed a recipe for a pork roast, since I make them frequently (to get away from too much red meat) but I find them boring and lacking flavor, even when I season them well. This was wonderful. I also love that this is the type of recipe you can make for guests and know that everyone is going to love it, without a doubt!
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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: Sep. 15, 2009
I have made this multiple times, with pork and beef... It is amazing and everyone loves it. My friend even licked her plate clean. I like to use a malbec wine... they have lots of flavor. GREAT recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 15, 2009
I made this last night for dinner. I used 1 cup Red wine/1 cup beef broth. I used some sliced shallots and No celery. I did buy one packet of gravy mix, and I had to dig through my cabinets to find another, which it needed to thicken up for a decent gravy. Yes, you could of used some flour. All in all, the pork came out pretty good. Would I make it again, like this? Not so sure. It was only Ok, in my eyes.
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Kel
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Cooking Level: Expert

Living In: West Babylon, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 14, 2009
Easy & Delicious. Took advice from others: salt & peppered then seared the tenderloin in a little oil, then placed in the baking dish.(I was able to purchased just under a pound of the tenderloin). To the frying pan I added 3 cloves of fresh crushed garlic, sliced onion and chopped celery and mushrooms. I sauted for a few minutes, then added a little of the wine/broth mixture to the pan, heated for a few minutes then added all over the tenderloin. Covered with foil and cooked just under 35 min. Turned the meat over half way through cooking time as suggested. Inside temp. of meat registered 170F. Let it set for awhile and it was absolutely moist and delicious. Took advice and use 1/2 c. Pinot Noir wine and 1/2 c. broth. I did not make gravy as the small amount of liquid and the juices from the meat was all that was needed. Thanks for all the reviews and especially to Browndog for the recipe. This is a keeper. Going to have my students make it in class next week. Those of you that are saying it is too salty, DOUBLE CHECK to be sure you are using Garlic Powder and NOT Garlic SALT and check the sodium content on the pkg. of gravy. This is the only way it can be too salty! The amount of salt in the recipe is not much for 2 pounds of pork tenderloin and don't add extra salt at the table.
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