I had high hopes for this one. But unfortunately, this recipe was bad. The red wine sauce was just that. Red wine. The brown gravey mix did nothing to enhance the flavor. It tasted as if it came straight from the wine bottle. The meat was somewhat tender, though not "fall apart" as some reviewers mentioned. In fact, the bottom half of the tenderloin (which was sitting in the wine while cooking) was the only part that was tender, though still chewy. The top half was very dry. I also doubled the cooking time (to a total of 1 hour and a half or so). At 45 minutes, the cooking time stated in the recipe, the pork was still tough and pink inside. I used a 1.5 pound tenderolin, smaller than the one called for, so I thought the cooking time would be perfect...not so. My husband ate his portion, but said he wouldn't want this again. The prep and clean up was easy, and pork tenderloin is a fairly inexpensive cut of meat, but bottom line, this recipe was not worth it.
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I had high hopes for this one. But unfortunately, this recipe was bad. The red wine sauce...