Okay, I'm trying to find the appeal here . . . I followed the recipe exactly. Found the tenderloin to be dry (I use an oval crock pot . . . perhaps it cooks more rapidly than the found ones?). Used a good merlot as my red wine. As another reviewer suggested, I tried to thicken the sauce by adding in some cornstarch/water and turning up to high for 10 minutes, but that did not work at all. I just did not find the tenderloin to be that flavorful. I would not make this again; tenderloin is too expensive to turn out so bland. UPDATE November 2013: it was better this time; used 2 1/2 pounds tenderloin, 2 pkgs soup mix, 1 1/2 times water and wine, and double amount of garlic. Layered chopped red potatoes into bottom; pork on top. Much more tender, not as dry, and flavor was "okay." Still not a terribly impressive recipe, but for the ease of preparation, I'll make again.
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Okay, I'm trying to find the appeal here . . . I followed the recipe exactly. Found the...