Reviewed: Oct. 25, 2009

This was really good. I was skeptical while it was cooking, because the red wine vinegar didn't smell very good. After simmering for a while, it started to smell really good. Do note, though, I thought the mixture looked too thick when I added it to the meat. I added water. Don't do that. It will thin itself a bit. I saved the leftover gravy to freeze. I'll use it as a base for vegetable beef soup.

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CN29URSERY

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Reviewed: Oct. 22, 2009

I thought this was quick and easy, and delicious. I did make some changes. I did not have a packet of gravy, so I used a jar of brown gravy. also, my husband does not like mushrooms, so instead I added fresh broccoli florets. It added nice color. I also cubed the tenderloin, so it kind of turned out like a stir fry. I will definately make this again.

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nellie

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Reviewed: Sep. 28, 2009

My family really liked this dish a lot! I doubled it to use up two tenderloins and cooked them with a hefty tsp or so of minced garlic. I used 3 packages of gravy so there would be plenty. This was perfect over rice. I'll definitely keep this quick and easy dish on file for future use. This reheated very well the next day too and was just as good if not better then. Thanks for sharing this Marilyn!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 26, 2009

Rich and delicious! Cooked 2 lbs. of tenderloin so I used 3X the brown gravy recipe, which was perfect since I served it w/mashed potatoes. Even my picky-eater son devoured it. Thumbs up, Marilyn! (BTW, cooked the meat whole, then sliced it after cooking.)

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reluctantcook

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Reviewed: Apr. 5, 2009

I thought the flavor was strange at first, but then it grew on me. I would just be careful to not overcook the pork. Served with rice, but would be delicious with mashed potatoes

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kelly1097

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Reviewed: Apr. 1, 2009

This was very tasty, and quick and easy as well. Next time I'll cut the tenderloin into slightly thicker pieces; I think the meat will retain more moisture that way.

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TULIP23

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Reviewed: Mar. 17, 2009

This sauce was fantastic! Loved it!

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CtGirl

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Reviewed: Mar. 7, 2009

This is an amazing recipe. I too made it with mashed potatoes. My family loved it!

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colleenmarkwood

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Reviewed: Feb. 26, 2009

Great tasting and easy recipe! My hubby and I both enjoyed it!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Jan. 9, 2009

This was pretty good. I doubled the recipe to have more grvey for mashed potatoes.

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LDUBEAU

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Reviewed: Nov. 2, 2008

We had this for dinner the other night and it was a big hit. I had an already cooked pork tenderloin in the freezer so just made the gravy and added the mushrooms, let it all simmer for about 30 minutes and WoW!!!I didn't know if we would like the gravy with vinegar in it but it was great. What few leftovers went in hubby's lunch the next day. Great recipe.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Sep. 13, 2008

My husband really enjoyed this. He did say he wanted more sauce next time though. The only things that I did differently were to brown my pork, remove it from the pan and then add a little white wine before sauteing the mushrooms and onions. Then I threw the pork back in along with the gravy. It was great over egg noodles.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jun. 13, 2008

this was delicious, i did make a few small changes. i seasoned and browned the pork in olive oil, then i removed the pork and added mushrooms and onions and deglazed the pan with 1/4 cup white wine. then i added the pork and gravy mix back and let it simmer. i also used chicken broth insted of water, i served it over roasted parmesean potato wedges. the potatoes soaked up the great sauce

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merri rosenthal

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Sunrise, Florida, USA

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Reviewed: Apr. 14, 2008

Since I had prepared mashed potatoes to go with this dish, I doubled the liquids for the gravy, and since it appeared the pork would be over cooked before the onions were tender, I removed the pork and set it aside while the onions and mushrooms finished cooking. Then I put the pork back into the gravy mixture to warm through. I though this was an awesome recipe. Next time, I will precook the onions and mushrooms in the pan used to brown the pork, add a little butter and/or olive oil (if needed) then add the gravy mixture and simmer it and I think that will be even better.

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bjones

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

Very easy and tasty recipe. I didn't have cider vinegar so I substituted it with 1 TBSP red wine and 1 TBSP rice vinegar. Turned out great! Will make again

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netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Jan. 2, 2008

Sigh...family tradition for the New year went out the window yesterday when I forgot the sauerkraut for our pork roast. Scanning, I came across this recipe which started a NEW tradition...what a delicious gravy it made. I browned and roasted a pork roast for an hour and then put this gravy over it and baked it another 1/2 hour. My son, who doesn't like Balsamic vinegar, LOVED this "meat dip". Hubby, who doesn't like pork and 3 helpings of it because of this gravy. Well done, Marilyn, well done!

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WHSPRS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Nov. 12, 2007

Enjoyed our meal the meat was perfect but the mushrooms and onions were a bit salty I would add them later in the cooking process. My husband who grew up in a pork eating family really enjoyed this recipe, I who never really ate pork growing up,enjoyed it. Always trying to make pork and falling, this was encouraging!

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Laurie

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Reviewed: Nov. 21, 2006

Yummy~ The pork came out tender which was very nice because it usually comes out very dry. i almost gave up on pork until i tried this recipe. The sauce was very good, but it seemed just a tad bit bland. I'll up the garlic by a lot next time, since more garlic is always good. I had these with egg noodles and it was very good. Also.. this serves a lot!! NOT 2, more like 6. (well, for me it did)

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