Reviewed: Feb. 16, 2012

3.5 Stars: I liked this more than anyone else in my house. The meat did not pick up a lot of flavor. IF I make it again, I will marinate it overnight. The carrots did not get done, either. I did not use mushrooms.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Dec. 19, 2011

Amazing recipe!! I have never seen a roast disappear so fast!! Me, my hubby, and his best friend just loved it!!

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Reviewer:

colorblindrainbow

Cooking Level: Beginning

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rochester, Minnesota, USA

Reviewed: Apr. 23, 2011

I tried this. It was ok, but not great! If I ever made it again, I would probably use less tomato paste. Good, but not great!

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Reviewer:

Sara

Reviewed: Nov. 21, 2010

Promised my 26 yr. old steaks for his birthday but made this instead. It was a major hit with everyone at dinner - my presentation was a bit different as I diced the carrots (I think it was prettier as the mushrooms were most the focus). It was very pretty, aromatic, moist and delicious. It will definitely make the favorites rotation.

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Reviewer:

DARROWM

Reviewed: Nov. 16, 2010

I made this recipe last week and I'm still telling family and friends about it. It was so good, my family and I wanted to lick the plate clean. I added one step to the recipe and that was making a gravy from the juice of the roast after it was cooked. I used cornstarch to thicken and poured the gravy over the slices of roast. Beautiful.

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Reviewer:

angela

Reviewed: Sep. 30, 2010

Made this 2 nights ago and was so disappointed that I wasted 2 hours for the most bland pork i ever had. I really thought that the garlic, sugar, herbs, and of course the wine, would really get soaked up in to the meat making it both sweet and rich...but I was wrong...it was bland! My boyfriend loved it though-of all the 4 pork chops I made he will end up eating 3 because I cannot bare to eat another piece.

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Reviewer:

Lolita89

Cooking Level: Beginning

Home Town: New York, New York, USA

Reviewed: Aug. 16, 2010

We love this recipe. I added an extrat clove or two of garlic and half a cup more of wine. It makes great leftover sandwiches and adding some flour makes a great thick gravy.

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Reviewer:

eat1980

Reviewed: Jul. 7, 2010

We absolutely loved the flavor of Red Wine Pork! I made a couple substitutions because I was lacking ingredients: no butter, dried parsley, a couple tablespoons sun dried tomato pesto instead of tomato paste, and tawny port wine (no sugar - figured it was already sweet). Yum! Will definitely make it again!

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Reviewer:

Lois

Living In: Casper, Wyoming, USA

Reviewed: Mar. 22, 2010

Outstanding recipe. After one bite my husband said this is awesome and definitely a keeper. Thanks for the easy and delicious recipe.

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Reviewer:

KPAULLI

Cooking Level: Intermediate

Reviewed: Mar. 8, 2010

Absolutely delicious! The vegetables and sauce really complimented the pork well. My husband said it was worthy of a fine restaurant. I'll be adding this to my menu the next time my mother-in-law comes over!

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