Reviewed: Oct. 17, 2009

I had a good amount of leftover pork tenderloin that I wanted to use up and this recipe was just the ticket. I usually make barbeque, but this is a much better recipe. The pork was very tender and the sauce was wonderful. I served it over rice and added a side vegetable and it was a quick dinner.

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karen

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

I used cubed pork loin, omitted mushrooms (beacause I didn't have them)and used the full amount of onions diced fine. I was nervous it would be too many onions. I browned meat in skillet then tranferred everything to crock pot on high for about 3 to 4 hours. So tender, so perfect, the onions cooked down so as to not be noticeable. My 10 yr. old said it was the best thing she has ever had. I served it on noodles. Make it, you will love it. And don't spend extra on tenderloin, just use loin.

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kelly

Cooking Level: Expert

Home Town: Fruitport, Michigan, USA

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Reviewed: Oct. 2, 2009

I read the other reviews and most of them said it was bland. I decided to omit the onions as my kids aren't real big fans of them. I did add a pound of crispy crumbled bacon but it was still a little bland. I too added some garlic powder and seasoning salt. We ate it over rice and we ended up putting a little soy sauce over it and that made it taste a lot better. It still needs some other spice but I am not sure. It is a recipe that is worth trying.

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P Perkins

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Reviewed: Mar. 27, 2009

I followed the recipe as written. I used left over pork loin. The meat was well done so it fell apart as I stired it and had a shredded apperience. So the dish didn't look ver nice but it tased very good. It is somethins I will used again. Next time I will used left over pork chops so the meat doesn't fall apart. I put it over whole wheat pasta that was very good to.

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Sheila L.

Cooking Level: Intermediate

Living In: Marengo, Iowa, USA

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Reviewed: Feb. 28, 2009

Great way to use leftover pork. Very tasty. We had it over spaghetti but I bet over rice or mashed potatoes would be even better.

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Michelle

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

This turned out OK for dinner last night, but I used a fresh pork loin meat so that must've made it less flavorful plus I didn't have any mushrooms on hand so I used broccoli instead. I might give this another try using a left-over roast pork but then again, there are thousands of recipes out there. Hmmmm

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Cindy

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Reviewed: Feb. 10, 2009

I love this recipe. The sauce is a little bland so I added 1/2 tsp of beef granuals and it gave it a better flavor. Great way to use up excess roast pork.

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Oct. 23, 2008

This is a good recipe for leftover pork roast. To cut the fat calories I omitted the oil and sweated the onions & mushrooms with 1-2 Tbsp water instead. I also omitted the butter & flour to thicken the gravy and used 3 Tbsp cornstarch instead. This cuts the fat from 51% to 10%, which is significant for anyone watching their calories. I found the sauce a little to tomatoey and omitted the brown sugar & added 2 cloves of minced garlic & 1 Tbsp dried oregano.

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Annette

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Sep. 19, 2008

I agree it tasted a little like tomato soup, but more like a savory tomato bisque, which I absolutley love, so I enjoyed the dish very much! I then borrowed the idea of the base minus the tomato to start a creamy mushroom soup and that was delicious as well!

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Sydkidinla

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Reviewed: Aug. 31, 2006

Not too hot. The sauce was a little disconcerting. Too sweet or something. I am looking for ways to use up pork from a port roast but I will not make this again.

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JRAKAUSKI

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Reviewed: May 16, 2006

My family loved this recipe. It was perfect for using a leftover pork roast we had the previous night. Nice flavor. I highly recommend trying this recipe to anyone.

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Ronda

Cooking Level: Intermediate

Home Town: South Dartmouth, Massachusetts, USA

Living In: Westport, Massachusetts, USA

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Reviewed: Mar. 20, 2006

This recipe was good man! I always wondered what else you could do with pork besides make a pork chop and now I know. It is kind of Italian if you do it over pasta or just regular homecooking kicked up a notch. Definitely worth trying. Left overs do not last that long.

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princenaz23

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Reviewed: Apr. 20, 2005

Not a fan of this recipe at all. It tasted like I had simply poured cream of tomato soup over various leftovers. Won't be trying it again...

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BOBBIEANNE

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Reviewed: Dec. 19, 2004

The sauce can be slightly bland, but this is perfect comfort food. Probably make again. Too many onions for people that don't care for them, but I enjoy them.

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pirfle

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Reviewed: Dec. 18, 2004

This recipe is missing something. The sauce was very bland. I added some garlic powder and seasoned salt to help liven it up a little. I don't think I'll make this again.

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MARY ANN

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Reviewed: Oct. 12, 2004

I used leftover pork tenderloin for this. I followed the recipe exactly except I only used 1 whole onion. Three just seemed like a lot and would have been mostly onion if I didn't cut it down. We enjoyed the "sweet" flavor that browning the onions gave it. The brown sugar was just right. Served over egg noodles and was even better the next day. Thanks for a great way to use leftover pork!

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BREMEN35

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Mar. 8, 2004

I used leftover porkloin roast in this, added some garlic powder and some italian seasonings. Served this over pasta with grated romano cheese. My family really enjoyed this. Easy to make and a good way to use up the leftovers. I plan to try this with chicken also.

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65FALCONSPRINT

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Reviewed: Oct. 14, 2002

We are a flat of students, and when looking for a pork recipe of ANY kind we stumbled across this wee jem. It is easy to make and most of the ingredients you should have lying around the house. The taste can be a bit sweet, but just add a little less sugar... Not the fanciest recipe on this earth, but tastes great!

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TANYABOMB

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