Reviewed: Mar. 19, 2006

This was pretty good. Definately easy to make. We served over rice and everyone enjoyed.

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Conner

Cooking Level: Intermediate

Home Town: Madison, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 3, 2006

A perfectly easy and delicious recipe. I only had cream of broccoli soup in the house so used that and added a bag of baby carrots as I had read in other reviews. The pork pulled apart into succulent shreds that I served over brown rice.

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Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 8, 2006

If you are looking for an easy but quite ordinary recipe, then this is the one for you. The pork tenderloin is wonderfully tender, but this cut usually is. The soups make for an o.k. gravy, but as is, this recipe is not as outstanding as some say. You would and should modify it by adding spices and vegetables. I expected more. Although we enjoyed this ho-hum meal, I will not make it again.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 27, 2006

The roast I'm using is 2.2 pounds and I lightly seasoned (with garlic salt and pepper) and browned it on all sides in a frying pan first. I used a can of cream of celery, a can of cream of chicken, and half a package of dry onion soup mix with a cup of water - I wanted to make sure there's lots of gravy, especially with the roast being larger. I mixed the soups, soup mix, and water together, poured it over the roast, and.... Now I'm waiting to see what happens. :) I also put a few handfuls of baby carrots in the slow cooker. My plan is to serve this over egg noodles. I'll add to my review tonight... *** I was concerned that the gravy would be too salty, but it doesn't appear to have been! The carrots turned out awesome, and the gravy was great. I thickened it with some cornstarch to give it the gravy consistency. It was so good, and the leftovers were good for a few days! Thanks so much for the recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jan. 9, 2006

I wanted to update my rating as I've been making it for quite awhile now, and I have found what works. This recipe as it stands is an excellent base recipe. What I do now salt and pepper the pork, and then I add 3 cans of cream of asparagus soup, and 1/4 cup of milk, stirring it in a bit. Then I sprinkle the top with one teaspoon of paprika. It is excellent (unless you don't care for asparagus).

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Reviewer:

JLeigh

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Reviewed: Dec. 28, 2005

Not bad. Pork was very boring-tasting, but the gravy helped and was absolutely necessary. I used 3 cans of soup and added baby carrots. To be honest, the carrots were the best part.

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CARLY25631

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Reviewed: Nov. 25, 2005

My man thought this was simply OK. He did eat quite a bit, but I think it was more due to the fact that he was hungry, not because he really enjoyed it. I didn't get a chance to try it.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 19, 2005

Instead of tenderloin, I used the cheaper pork loin (and had to use one can cream of celery and one cream of mushroom because it was all I had). It was tender and delicious. My family LOVED it! One of the kids even asked if she could have it on her birthday (the highest of compliments). Thanks for a such a simple winner.

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Reviewer:

PORKY19

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Reviewed: Jul. 22, 2005

I loved this recipe. It was so easy. I used Cream of Mushroom instead of Celery as thats what I had on hand. Pork tenderloin already cooks up tender but the soup gave it a great flavor. I fixed mashed potatoes and spooned the gravy over it. Will fix this again.

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LLJOST

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Jul. 19, 2005

i really liked this. i started out though with a teriyaki seasoned pork roast, because it had been on sale at the store, and know next time to use just a plain pork roast! i added a can of cream of chicken, and a can of cream of mushroom, as well as the celery soups. we like lots of gravy.

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CUDDLE

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Reviewed: Oct. 23, 2004

This is so easy, and so delicious!! I used one can of cream of celery soup, and one can of cream of onion, and served the pork with egg noodles. Yum! Thank you for this practically effortless recipe!

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Marielle

Cooking Level: Intermediate

Home Town: Paul, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Sep. 13, 2004

This dish is everything a cook/mom could wish for...easy and delicious! It has become a favorite in our household, often requested by our two children, of elementary and middle-school age! Don't change a thing; you'll love it!

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DENISEMC52

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Reviewed: May 26, 2004

I didn't care for this at all. I added Montreal Chicken Seasoning and some veggies, then used 1 can cream of chicken and 1 can cream of mushroom. The taste was still bland - nothing enticing, particularly considering the cost of pork tenderloin. It is one of our favorite cuts of meat, but this recipe just didn't do anything for it. I would not make this again.

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DINNER2NIGHT

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Reviewed: Mar. 18, 2004

This recipe turned out really good this evening. I made sure to brown my tenderloin before placing it in the crockpot. Instead of using cream of celery soup, I used 2 cans cream of chicken and 1 can cream of mushroom. I rubbed the tenderloin with garlic powder, paprika, pepper and seasoning salt before placing the soups over the top of it. It turned out so tender and the gravy was amazing! Thanks, Anita!

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Jan. 31, 2004

This is a great recipe! I rub the tenderloin with Mrs. Dash Garlic & Herb and fresh black pepper, add a bag of baby carrots, some sliced celery and a few cubed potatos, and Healthy Choice Cream of Celery, Potato, Chicken, and Mushroom Soups

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radiant-iguana

Cooking Level: Expert

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Reviewed: Oct. 28, 2003

I found this to be "OKAY." Nothing really too spectacular... the pork was quite tender, though given the cost of tenderloin, I think another cut of pork would be more cost efficient. If I made it again, I'd probably add some veggies - at the least, mushrooms...

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KAYLOA

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Reviewed: Oct. 2, 2003

This was pretty good. I have to admit that I didn't read the reviews before making...and I think that I should have. The taste was a bit average and didn't have much to wow us. Also, it was a bit salty. I think I may try again and spice it up. It really was an easy recipe. Thanks.

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Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Sep. 30, 2003

This recipe gets five stars for easy but its only average in taste. I did add some sliced onion in with the soups and served over hot white rice. You might want to consider using the low sodium soups that are available as we found it a tad salty...and we are folks that love our salt (sad to admit). Its a nice recipe when you know your not going to have time to cook but we weren't "wowed" either. Thanks!

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DREGINEK

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Reviewed: Sep. 26, 2003

This was good, very very easy. The meat was very tender and great w/the gravy over white rice. Celery soup was a bit overpowering and I think i used to much pepper.

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