Reviewed: Feb. 10, 2009

My husband really, really, NO REALLY liked this but I just didn't find it that appealing. Maybe if I play with different kinds of red wine I can get the right taste. Also, I would really like to add some mushrooms next time. I used only half of the entire recipe, covered the pork while cooking, and served without the celery. I made bacon mashed potatoes and asparagus.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 9, 2009

This is the best recipe for pork tenderloin I've ever tried. The flavor of the gravy with the mushrooms, onions and celery is wonderful! The meat turned out very tender. Made it for my mom, brother, sister and husband - they all loved it! I bragged about it so much my sister-in-law asked me for the recipe and it was hit for her family too!

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Jen Johnson

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Reviewed: Feb. 8, 2009

Easy to make and my husband seemed to like it fairly well. There wasn't much liquid left to make the sauce by the time the roasting was sone. Thanks for the recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 5, 2009

Maybe it was the wine I used, but the gravy/sauce was very tangy, which was not at all what I was expecting from the "burgundy" description.

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Koelbl

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Reviewed: Feb. 4, 2009

good! made as is and was super easy and very moist. Took me longer to cook than what the recipe said i dont think the celery adds anything, so next time i will omit. Maybe just saute some onions and mushrooms and put them on top when i serve it? i think that would be better.

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Feb. 4, 2009

I made the recipe as written and the wine flavor was too overwhelming for us and we love cooking with wine and beer. The problem could have been that the wine was of low quality.

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Rachel

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 31, 2009

The gravy is definitely the best part of this ... Before putting in the oven, I substituted a packet of dry onion soup mix for the onion and half a can of cream of mushroom soup since I didn't have fresh mushrooms. I also used about 1/2 c beef broth in place of some of the wine. I had a 3-lb tenderloin and it cooked to temperature in just under an hour. It was moist and tender.

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cynikal1

Cooking Level: Intermediate

Living In: Arlington, Tennessee, USA

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Reviewed: Jan. 31, 2009

I've done this in the slow cooker and it's yummy. much like a tenderloin slow cooker recipe with more wine though. I did use less wine.

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2009

Fantastic. My husband did only use 1 cup red wine and subbed 1 cup of vegetable broth because we were afraid it would be to much wine for the little ones. The gravy was awesome, I used 1 and 1/2 packets brown gravy mix. Served with mashed potatoes and peas.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 25, 2009

This was really easy and so tasty! The only modification was that I added whole garlic cloves. Next time, I'll add mushrooms!

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PicaPatti

Home Town: Coral Springs, Florida, USA

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Reviewed: Jan. 22, 2009

I was going to give this 2 stars - but I'm sorry... it's not that good. I don't get all of the rave reviews. I followed the recipe. The cooking time is WAY off. 45 minutes is not long enough. The pork not that flavorful. The sauce was ridiculously salty. I guess people are far too generous with the stars on this site. This is not a 5 star meal by any means. Hubby said it was 'ok'. I said PASS.

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 21, 2009

Not just eyoo,...but yyeeeoooo!! Yuk!:-( Followed recipe exactly, and knew when I saw the yuk brown color when I grabbed it from the oven that it would be yuk! The taste was "gamey," like I was eating Elk or something. This will be the l-a-s-t time I make tenderloin without something sweet. Try the "Special POrk Tenderloin" with applesauce and applejuice! YUMMY!

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Leogirl

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Reviewed: Jan. 19, 2009

This was incredible and very easy. Next time I might use a little less wine though. I also will not cook the potatos along side the roast, they just soaked up the wine and were not too tasty! I did not think the gravy mixed thickened the sauce enough so I added a couple of table spoons for powdered "demi glaze"...I'll definitely make this again.

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2009

We enjoyed this very much - turned out moist and very tender. Also, if you like mushrooms they go very nicely with this recipe.

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LisasChef

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Orange Park, Florida, USA

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Reviewed: Jan. 15, 2009

use mushrooms. skip celery

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SFOGARTYVA

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Reviewed: Jan. 14, 2009

Great recipe!Very easy to make. It was very tender. I baked it 1/2 hr. longer than the recipe says because I've cooked many pork roast before and 45 minutes is to rare for me.

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glocats

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Reviewed: Jan. 12, 2009

Used 1/2 wine and 1 cup chicken stock. Added onions and mushroom. Very jucy and tender.

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thebird

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Reviewed: Jan. 11, 2009

I LOVE this meal. I can't get enough of it and bragged about it for about two weeks!!!! SOOOO GOOD.

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Tiffany

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Reviewed: Jan. 11, 2009

I made this one for my boyfriends parents and his mother asked me for the recipe!! I added fresh sliced mushrooms to the top and it came out perfect. Even my kids gobbled it up and said it looks like something you get a very nice restaurant. It makes a beautiful dinner to serve company.

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Amber

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Reviewed: Jan. 10, 2009

The pork tenderloin was terrific! I will make it again. I'm giving it 4 stars because I thought the gravy tasted to much like red wine - it was too strong. I added sauted mushrooms to the gravy. I made mashed red potatoes and wilted garlic spinach for the sides.

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