The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 9, 2009
I did not like this. It did not suit our tastes.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 24, 2009
This was very good. The onions absorb the wine flavor and the sauce and onions (marinade) are really good over mashed potatoes. Will definitely make again. Oh, I made the whole roast in a crock pot and cooked it in the marinade. Came out really tender.
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Living In: Jamestown, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 12, 2008
Very tender and flavorful! I server it with Funghi trifolati (sauteed shitaki mushrooms with garlic & parsley)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 19, 2008
We used a whole tenderloin (about 9 pounds), so I used a whole bottle of wine and doubled the rest of the recipe. I added a good handful of chopped fresh parsley & a little fresh basil along with some rosemary, marjoram and celery salt. We slow cooked this on the grill. This was the hit of the party and has been requested (more like DEMANDED) for the next party. Thanks for sharing your recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 30, 2008
This did not seem to absorb much of the flavor from the marinade but it was very well received anyway
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Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA
Living In: Ashby, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 12, 2008
I made this in the slow cooker, without marinading it beforehand, and it turned out great. Very flavorful. I modified the recipe slightly based on what I had: I used only half an onion; 4 bay leaves; 2 cloves of garlic; no thyme and instead used 1/8 t. dill weed; only 1 1/2 T. olive oil; and added about six carrots, cut in large pieces. I used Pinot Grigio as my wine. My three-year-old ate everything on his plate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 14, 2008
This was really good, I normally find roast pork very dry, but I marinated this overnight, and it was so juicy, and what a wonderful flavor, I will definitely make this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 1, 2007
This was by far the worst tasting pork that I have ever experienced.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 23, 2006
I made this recipe following all the instructions and everyone raved about it. I wouldn't recommend marinating it for any longer than it states in the recipe. I might even suggest not marinating longer than 4 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 29, 2005
I changed this recipe slightly, I used apple jusice instead of wine, and I was only able to marinate for about 2 hours. But I batsed the roast with the marinade as it cooked, and it came out delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 8, 2005
the meat was somewhat dry. instead of pork, i think beef would work better.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 22, 2004
Although this marinade was very easy, the end result was just ok, not great, not a lot of flavor except from the garlic placed in the slits. I will not use this recipe again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 11, 2003
I let this marinate for two days and it was as tough as beef jerky. The cut of meat was excellent so I do not know where it went wrong. It was also not nearly as flavorful as it smelled. The smell was incredibly enticing but the end product was dull in flavor. Certainly not able to cut with a fork alone as some reviewers claim! Needs definite rejiggering!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 8, 2003
Excellent! I used white wine vinegar, which was suggested by others. My husband said several times during the meal how good this was. Will make this again.
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PPK
Living In: Watertown, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 2, 2003
served this to my in-laws. everyone loved it! no leftovers either.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 11, 2002
Wonderful! it was very tender. I have never made a better roast! I will use this again and again! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 27, 2001
I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook. Will try this on other cuts of pork!! Thanks!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 10, 2001
This recipe was OK. I allowed it to marinate for two days and while it was very tender, I didn't find it as flavorable as we had hoped. Most likely will not use again.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 23, 2001
It took less than 10 minutes to put the marinade together.... the aroma was wonderful. After 24 hours I roasted the pork tenderloin and it was so tender you could cut it with a fork. My dinner party of 6 raved about the pork. Since there was no additional instructions for a gravy, I used the same kind of wine that I roasted the pork in and made a sauce with scallops as a side dish which my guests could use as gravy for their pork if they wanted..... but truthfully no sauce (gravy) was necessary... it was just so tender!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 5, 2001
I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)
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