Reviewer:

Cooking Level: Expert

Home Town: Bedford, Indiana, USA

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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3 users found this review helpful

Reviewer:

Karin

Living In: Jamestown, North Dakota, USA

Reviewed: Dec. 12, 2008

Very tender and flavorful! I server it with Funghi trifolati (sauteed shitaki mushrooms with garlic & parsley)

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2 users found this review helpful

Reviewer:

jane

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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2 users found this review helpful

Reviewer:

crazycatlady - "CCL"

Cooking Level: Intermediate

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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1 user found this review helpful

Reviewer:

Tanya

Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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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3 users found this review helpful

Reviewer:

dawn555

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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1 user found this review helpful

Reviewer:

BRISSER

Reviewed: Feb. 1, 2007

This was by far the worst tasting pork that I have ever experienced.

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7 users found this review helpful

Reviewer:

Abby

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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13 users found this review helpful

Reviewer:

MomsDiner

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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9 users found this review helpful