Reviewed: Jan. 5, 2009

This was great and really easy. My husband loved it and I will definitely make it again.

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CAREYLORI

Home Town: Detroit, Michigan, USA

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Reviewed: Jan. 2, 2009

This recipe was easy and delicious! It takes only a couple minutes to throw everything into the pan. I like my sauces a little bit thicker, so the next time around I will probably add another gravy packet. I served it with mashed potatoes and veggies and the sauce was a great "gravy" for the mashed.

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Jen

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 31, 2008

Given all the wonderful reviews, I was really disappointed in this dish. The gravy was absolutely fabulous but the pork was NOT tender. Maybe the dish needed to be covered... the recipe didn't say one way or the other.

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pinma

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Reviewed: Dec. 29, 2008

What an amazing recipe. My husband and I LOVED it. My husband was raving about it the next morning! I kept to the recipe but omitted the celery because I didn't it on hand. At first I was hesitant to use so much wine but I'm glad I did. The end result was a delicious tender pork with tons of flavor and an amazing gravy. The bonus of this dish was the prep time, 5 mins max. WOW and YUM! This is going to be one of my go to recipes for pork tenderloin and I look forward to serving it to guests. This was a definite class act. Thanks for sharing this fabulous recipe.

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JBLUVS2COOK

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

This recipe was pretty darn good, especially for how easy it was to make. Per another reviewer's suggestion, I omitted the onion and celery. Next time I think I might try some beef broth in with the wine while cooking.

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Karisa

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

This was very easy and really a hit. I also sprinked my pork with s&p and some thyme, then browned it lightly in a skillet first. To the skillet I added minced shallots, 1 c. red wine, garlic, and because I had it handy, the juice from a can of Campbells French Onion soup. I did not have a packet of gravy on hand, so I thickened it in a saucepan with cornstarch/water. My husband loved the gravy and could tell it was something different (and better). I will definately make this again and again!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

Great! I made it with potatoes and it came out great. I have already made this recipes 2 times in the past two weeks!

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SMITTY2244

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Reviewed: Dec. 15, 2008

Having made this, I can understand why some suggested braising it in a pan first. I think it would be more aesthetically pleasing with a nice crisp exterior. However, the taste, without braising, was delicious!!! Tender juicy and flavorful! Since kids were going to be eating this too and I thought that the wine taste might be a little strong for them, I took anothers suggestion and used 1 cup wine, 1 cup beef broth. I diced shallots instead of slicing onions and I added sliced mushrooms. I think that next time I'll forgo the celery as it just didn't really seem to fit. With it I served au gratin potatoes (hubby's fave, and this was for his b-day), fresh green beans sauteed in diced bacon and shallots, apple sauce and beer bread and got rave reviews! :)

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KERI KENNELLY

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Reviewed: Dec. 15, 2008

Outstanding!!! The pork came out very tender and the gravy was out of this world. This was such any easy recipe and the end result was fantastic. This is great for a dinner party when you want to wow guests with minimal effort. Thank you for posting it!!

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 14, 2008

The hubby loved this one! Some notes - * I used real garlic instead of garlic powder. I cut slits in the pork loin and put the garlic in the slits * The gravy wasn't thickening up the way the recipe said it would, so I put the pork juice/wine in a small sauce pan with the gravy mix and brought it to a boil. *Follow the temp and time directions exactly - it comes out at about medium and is very tender

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LKP

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Incredibly easy. Incredibly perfect. I followed the recipe as written, but added mushrooms and onions. It was super-easy, and was a RAVING success.

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Yosamigo

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Reviewed: Dec. 9, 2008

Good, not great. Easy, so that's a plus! Followed the recipe exactly but it felt like it was just a little bland.

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oraclesarge

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Reviewed: Dec. 2, 2008

New to real cooking my kids are so picky, they both loved it oh my gosh the gravy was the bomb, I had no idea that it was easy to cook in such a short time and have such a result. Served with green beans and a sour dough bread and long grain rice recipe. Meal cost less than $15 WOW thanks

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Steve

Cooking Level: Beginning

Home Town: Portland, Tennessee, USA

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Reviewed: Nov. 28, 2008

I made this yesterday for Thanksgiving in addition to a turkey. I did as others suggested and added mushrooms and omitted the celery. I bought a pork tenderloin that I thought was 2 lbs but was actually 2- 1 lb pieces. So I cut the cooking time. the tenderloin was moist and tender, but the "gravy" was not good at all. The pork was bland and didn't have a lot of flavor. I would NOT make this again at all.

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S.Michael

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 27, 2008

This recipe was ok, but after reading all the reviews I was expecting something a bit more. Pork Tenderloins by themselves are wonderful things and I found that this recipe added very little to the taste of the great piece of meat.

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Scott

Cooking Level: Intermediate

Living In: Newport News, Virginia, USA

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Reviewed: Nov. 25, 2008

Very very good. Have made this a few times. Don't go el-cheapo on the wine. Make sure it's one you would drink. Makes a big difference.

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Becky

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Reviewed: Nov. 24, 2008

Excellent! I've never had my pork come out to tender. Served with carrots & diced potatoes that I cooked in the pan with the pork.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Nov. 18, 2008

Great recipe! My hubby loved it. I used the half wine/half beef broth combo and it came out really good. The gravy was excellent over mashed potatoes too!

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jen1473

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

mmmmmmm!!!! this was great & so easy! my boyfriend raved and asked to eat the leftovers the next night! i seared it first in the pan and left out the celery while i baked it. the gravy didn't thicken as much as i thought it would, but i sliced the pork and dipped it in the gravy before i plated it. i can't wait to make this again!!!

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prissyhippie

Cooking Level: Intermediate

Living In: South Hill, Virginia, USA

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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.

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