Reviewed: Mar. 8, 2009

I made this dish as directed...it was very bland and not pleasant to eat. The directions were sketchy...I put it on HIGH for 4 hours and it was a good thing I did...the potatoes were just past cooked...I would not recommend this as it was written.

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51 users found this review helpful

Reviewer:

Janni

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Dade City, Florida, USA

Reviewed: May 4, 2010

I used a porktenderloin that was packed already marinating in a garlic/lemon seasoning. I used more vegetables than the recipe called for, so it took a little longer but the tenderness of that loin gave 'ME' GREAT REVIEWS!!! T H A N K S ! ! ! ! ! !

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37 users found this review helpful

Reviewer:

Johanna

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

As the author stated, this is a great base recipe to tailor to your liking! I slightly increased the amount of veggies and added 1 chopped celery stalk celery, 1 quartered red apple, and for herbs I added 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves and 1 Tbsp dried parsley (fresh herbs would have been better). For the beer, I increased the amount to 8 fl oz and used Rickard's Red (I'd prefer to use Rickard's Dark, but we were out). I cooked it on high for 4 hrs instead of on low. Extremely flavorful, tender, and convenient. My family and I loved it and will make it again. I highly recommend this recipe and encourage tailoring it by adding herbs/spices you like that compliment pork.

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29 users found this review helpful

Reviewer:

Saj

Cooking Level: Expert

Reviewed: Mar. 30, 2009

It wasn't bad, I just didn't care for it. The meat was very tender. Just didn't like the flavor much.

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24 users found this review helpful

Reviewer:

Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Brandon, Florida, USA

Reviewed: Mar. 11, 2009

This tasted just like every other slow cooker roast type thing. I will say I felt like it was a perfectly good waste of beer :0(

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16 users found this review helpful

Reviewer:

BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Oct. 5, 2009

This is a great recipe. I added a few more spices to give it a bit more flavor!

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10 users found this review helpful

Reviewer:

Laura

Reviewed: Jan. 5, 2011

I made this as directed using Wierbacher Winter Ale & added more veggies, garlic and sea salt as well as 1 can of Hunts diced tomatoes. It was pretty good. I nice base recipe to explore options and a great way to use up some of your least favorite brews included in a sampler pack! I only gave it 3 stars because it did need some tweaking to make it just right for us.

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9 users found this review helpful

Reviewer:

Jennifer

Reviewed: Sep. 9, 2011

i loved it! i salted it when served but that is pork for ya! thank you!

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3 users found this review helpful

Reviewer:

rekota5

Reviewed: Aug. 21, 2011

2 stars for ease of preparation, otherwise it was a waste of ingredients. No taste, very bland.

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3 users found this review helpful

Reviewer:

DEBBY815

Reviewed: May 17, 2011

I used a tenderloin that was already seasoned with garlic and rosemary. I slow cooked the tenderloin in Yuenling Black and Tan (the only beer I had on hand at the moment) for 5 hours. The meat was absolutely amazing, so tender and tasteful. The left over juices I made a gravy and served with mashed potatoes. The dish was delicious and definitely a keeper.

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3 users found this review helpful