Reviewed: Jul. 10, 2009

I sliced my pork tenderloin into medallions, and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender, and the flavor was pretty good, but if I were to make it again I would add some fresh oregano and/or thyme. Served it with asparagus and baby red potatoes. Good stuff. Thanks, Pietra!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

We liked this one so much I've made it several times now. It's a simple recipe but don't let that fool you. While it is easy, it's flavorful. I used thin pork chops, making 50-55 minutes is too long.

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brennaklb

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Reviewed: Nov. 6, 2008

I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I removed the roast after fully cooked, and reduced the "liquids" down with a little cornstarch and made a delicious gravy to serve with mashed red potatoes. A little fresh ground pepper, and it was wonderful (and i do not even like pork :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 19, 2006

This was allright but it was lacking that "wow" factor. I used a pork tenderloin, I cut lots of little slits that I inserted slivers of garlic in (in addition to rubbing the minced garlic over the outside of the pork), added lots of thyme & some cilantro. The wine I used was a good pinot grigio. Not sure why thsi was a little boring ... the pork was juicy & not dry though. Served it w/ smashed potatoes & a fresh salad.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 18, 2005

My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I was trying to follow the recipe, but even that was a bit too long. That was his one complaint. I also kept checking the internal temp and it never reached 160, but it was definitely still cooked!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 2, 2005

I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definitely make this again but I would like to figure out what I did wrong.

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BETHFRIEDMAN

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Reviewed: May 3, 2004

This was pretty good - the pork turned out nice and tender. Good recipe!

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FOXPUP82

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Reviewed: Apr. 26, 2004

I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Nov. 7, 2002

The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine, maybe that was a mistake. It was missing something for our tastes. Not sure how, but I am going to play around with this recipe next time I make it.

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