This recipe is amazing. I doubled the sauce because my tenderloin was over 3 lbs. and cooked it for about 6 hours on low. I also added a small can of portobello mushrooms when it had about an hour to go and cornstarch dissolved in water to thicken it up at the end. I had a ton of sauce but it is so delicious I froze it to use with other things later! The tenderloin was perfectly done, melted in your mouth, unbelievably good flavor. I served it with mashed potatoes (which we also slathered the sauce all over), salad and bread. Definitely a keeper - I can't imagine preparing pork tenderloin any other way now!
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This recipe is amazing. I doubled the sauce because my tenderloin was over 3 lbs. and cooked...