Reviewed: Apr. 14, 2012

The pork tenderloin became stringy & the texture reminded me of meat in a can. Very disappointing.

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Reviewed: Mar. 27, 2012

Made recipe as directed but substituted a 3# pork roast for the tenderloins. Cooked on LOW for 8+ hours and it was fall-apart tender. Made plenty of sauce, easily thickened with a bit of cornstarch at the end. Would have been nice w/ mashed potatoes or rice. Only change I would make is reduce onion or simply quarter them, they turned into mush - maybe because I cooked so long. Taste overall was very good, don't skip the white wine because I think that helps make this recipe.

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GULFTRADE

Cooking Level: Intermediate

Home Town: Moses Lake, Washington, USA

Living In: Scottsdale, Arizona, USA

Reviewed: Feb. 20, 2012

Made this for the first time today - I did follow directions and brown the meat and veggies, and I think next time I will get the good brown stuff off the pan with the wine first as another reviewer did. I haven't even eaten it yet, but I keep going back to the crock pot and tasting because it is so yummy!

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toothfairy

Reviewed: Feb. 6, 2012

This is really, really good! I followed the recipe to a tee but did think it needed a little salt. The sauce is so delicious that I wish I had more so next time am going to try doubling everything but the pork.

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SusanE

Reviewed: Feb. 5, 2012

Followed the recipe exactly, even forgot salt/pepper and it was still yummy! I think the wine gives it most of the flavor, so if you skip that, you may want to add some spices. Tender and fall-apart yummy. I shredded the meat the next day and mixed it with Sweet Baby Rays BBQ sauce and Chipotle Tabasco sauce and put it on fresh-baked rolls. SOOOO easy and yummy!!! They didn't even taste like leftovers!

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Wendy

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Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

Great recipe. Enjoyed every morsel with my wife.

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Georgebabcock

Reviewed: Jan. 23, 2012

Delicious! I skipped the mushroom and used cream of celery instead of mushroom and I used about a half cup of white wine. This was divine! Used the sauce as a gravy for my sour cream whipped potatoes too. The meat was falling apart after just 4.5 hours in the slow cooker.

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Carrie

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 13, 2012

Really enjoyed this recipe. Used regular mustard instead of Dijon because it was all I had on hand. Some reviews mentioned that they found it to be bland, it does have a mild flavor, but I found that it complimented the flavor of the tenderloin nicely, without overpowering it. Served it with mashed Yukon gold potatoes (which make the best mashed potatoes) and steamed broccoli, will definitely make again.

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