The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 31, 2009
This is so delicious. The sauce had even more flavor than I though. Great dish for an "easy yet impressive" meal
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 30, 2009
It was good but I have a marinade for pork tenderloin that I like better than this.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 28, 2009
I had higher expectations based on the ratings, but I was not impressed. The only pros: the meat was very tender (although it took my oven 1 hour, not 45 min.), and it was easy to make. Other than that, I thought it lacked flavor and was very uninteresting. I MAY try it again with some alterations from other reviewers, but it's not very good as-is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 25, 2009
This was super easy and delicious... the only reason I rated it 4 and not 5 was because the sauce was not great with my mashed potatos. But on the meat itself it was delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 24, 2009
After reading the comments I was excited to try something new with pork tenderloin. Very disappointed!!! Lacked flavor even though I added extra garlic and seasonings.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
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Reviewed: Mar. 23, 2009
I'm sorry to leave such a poor review when the recipe got so many raves. The taste, however, wasn't very good, and it looked extremely unappealing. After cooking in burgundy wine, the pork took on an unappetizing grayish purple color. The sauce turned a dark blackish purple when I added the brown gravy mix. The "purple" meat with "black sauce" reminded me of orc carnage from Lord of the Rings.
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Gaithersburg, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 23, 2009
The flavor of this was delicious. And the recipe was very quick and easy. The only reason I gave it 4 stars was because of its unappealing color. It should definitely be browned on the cooktop before putting it in the oven.
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Photo by 00leah00

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 18, 2009
This is a very good recipe. I used 1/2 wine, 1/2 beef broth, like other suggested and I used fresh garlic instead of powdered. I also cut up mushrooms and put them on top the loins while they were cooking. After they finished cooking, I poured everything into a saucepan, added 2 packets of gravy mix and brought it to a boil. It simmered for a couple minutes to thicken, and then I served it up with the pork, buttered noodles and spinach. Very yummy!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 16, 2009
did not have red wine, but have used both white and blush for this recipe and it came out great both times. The gravy got a rave review from the hubs!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 11, 2009
This was really good. I only left out the celery (personal preference) and made it in the crockpot instead of the oven. It practically melted in your mouth. I'll definitely make it again.
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Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 9, 2009
I too altered it slightly by using only 1 cup of wine and substituted the second cup with water and 2 beef bullion cubes. I also left out the celery but I included one large potato which I sliced into thick slices. It turned out tasting just fabulous. My husband just raved about it saying he liked it nearly as well as prime rib. I don't quite agree with that but it was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 9, 2009
Fantastic! Here are my modifications. I'm making this many times over, I'm sure. Used about half merlot and half burgundy b/c that's what I had was open. Left out the garlic powder and instead used 3 cloves crushed garlic. Also put on about a half bulb of crushed fennel. I'm not a big fan of gravy from a mix, so I put about 1/2 cup water, about 2 Tbsp flour, about 1 Tbsp chicken bullion, about 1 Tbsp beef bullion in a pot, heated and stirred to thicken. Then added 1 box sliced baby bella mushrooms, covered to cook for about 8 minutes. Strained the drippings / wine from the meat into the pot, heated, and served. Super recipe, thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 2, 2009
Good flavor, but it wasn't very pretty. For a side I made mashed potatoes with rosemary. Eatting them together I thought the meat could have used some rosemary too.
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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: Feb. 26, 2009
I made this last night for the first time and it came out great! The one change I made was cutting down the wine and adding some beef broth - other than that the only change I would try for next time is browning the tenderloin before placing in the oven.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 23, 2009
This recipe was good. I did make some adjustments after reading the reviews. I did sear the tenderloins in the pan before putting into the oven. I topped with onions only, and I used 1-1/2 c. beef broth, and 1/2 c. red wine. Everything turned out really good. I liked the sauce, the pork itself was very tender it could have used a touch more flavor. The sauce, which could have been a gravy (I should have thickened it) was delicious over the meat, and mashed potatoes.
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Photo by akasten06

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 21, 2009
I am not a big pork tenderloin fan, but this is an awesome recipe! I wouldn't change a thing!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 21, 2009
I loved this recipe! I did modify it, because I'm pregnant and have no alcohol in the house. I used 2 cups of beef broth with a capful of red wine vinager and then 1/2 cup of cranberry/raspberry juice. I also added a pinch of rosemary and used fresh garlic. Husband declared that it tasted like "restaurant food" which was a compliment! I used the leftover gravy the next day over beef tips and carrots in my slow cooker and that was awesome. I highly recommend this one.
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Photo by Laura Sampson

Cooking Level: Expert

Home Town: Towson, Maryland, USA
Living In: Liskeard, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 20, 2009
Such a simple recipe but it will definitely be a hit at the dinner table. My boyfriend is not a huge fan of pork but he absolutely loved this! I didn't make any changes to the recipe and it turned out perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 19, 2009
I thought this was great and so did my family! I did brown it first before baking. Since I did, I probably should have decreased the cooking time. I would only cook it for 30-35 min. next time, but it was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 18, 2009
Absolutely delicious!!
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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