First time making a pork tenderloin and I'm glad this recipe displayed how easy it was. Upon reading a few of the previous reviews, I did sear the tenderloin prior and left out the onions and celery, only because I didn't have it on hand. I only had Chianti to use and since I know nothing about red wine or cooking with it, I figured I'd give it a try. I failed to see reviews of cutting the wine amount, but for future reference I'd definitely cut it in half. I had to use two gravy packets to counter the strong wine taste, although it didn't do much. I also added a tsp of cornstarch to thicken the gravy. The pork came out so tender, so I know I'll certainly enjoy it the next time with more seasoning and less wine. Thank you for posting and relieving my fear of difficulty w/ cooking pork!
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First time making a pork tenderloin and I'm glad this recipe displayed how easy it was. Upon...