Prepared this for my wife and she said it is one of the best tasting meals she has ever had. Cooked the tenderloin roast about 45 minutes to 155 degrees internally because she likes her beef cuts medium. I prepared this along with the Roasted Garlic Mashed Potatoes and the Balsamic Glazed Carrots found on this website. What a wonderful meal.

Absolutely the best. Next time, I will try it with all the meats in ground form for a more traditional consistency. The flavor and the aroma was wonderful, but the kids were not used to a chili with stew-type meat. The look in their face was priceless and so was the flavor of this dish. Some people omitted the water and it is sound advice if you don't like your chili on the soupy side.

This recipe is one to keep for another try. I must say that it turned out very well and rich. It is not my favorite way to prepare tenderloin, but I will try it with chicken next time. If you are looking to prepare this along with the suggested side-dishes from the recipe's author, be careful. There is indeed a lot of sweetness to this dish as well as the others. My rating is based on the dish as a stand-alone. Texture and flavor were great--enjoyment of preparation also gets five stars. Nicely done jonnyd523. Thanks.

This soup is simply delicious. As it stands, It deserves a 5. I've read reviews where some disagreed about the using "chicken soup mix" in the recipe. Well, all I can say is if you want your plain ole soup, then don't use the mix. Some reviewers can't find the mix so let me help you... I use the McCormick Slow Cooker - Chicken noodle soup mix. It has nothing but a bunch of seasonings that riddle this dish with wonderful flavor. I have made it several times and have found that the liquids get absorbed at different rates if based on your length of cook time. I have found that as the recipe stands, it absorbs too much of the liquid for my preference, so I usually don't just cover the chicken, but go a few inches over. If I use whole carrots, I cut them to similar size of baby carrots and I like to add my carrot peels along with the celery leaves when I boil the chicken - may not make much difference, but I think it adds to the nutrients. I also use about 1 1/2 lbs of boneless chicken breasts if I don't have the whole chicken. These suggestions don't seem to detract from the original flavor. If you like chicken soup, this is the recipe that rocks!!!

This soup is simply delicious. As it stands, It deserves a 5. I use the McCormick Slow Cooker - Chicken noodle soup mix. It has nothing but a bunch of seasonings that riddle this dish with wonderful flavor. I have made it several times and have found that the liquids get absorbed at different rates if based on your length of cook time. I have found that as the recipe stands, it absorbs too much of the liquid for my preference, so I usually don't just cover the chicken, but go a few inches over. I like to add my carrot peels along with the celery leaves when I boil the chicken - may not make much difference, but I think it adds to the nutrients. I also use about 1 1/2 lbs of boneless chicken breasts if I don't have the whole chicken. I have reduced the noodles by about half at times and it still turns out great with less liquid absorption. These suggestions don't seem to detract from the original flavor. If you like chicken soup, this is the recipe that rocks!!!

Simply delicious. Followed recipe and it was great. Next time, will try without the mushrooms--but only because i have a son who refuses to eat them in anything. I think the dish will be great without them, but we'll see.

In my 22 years of marriage, I have never prepared a pork loin because we just don't care for any we have tried. I was surprised when my wife brought this one home and asked me to find a recipe and cook it for her. It is the best we've had and we will make it again. Next time I will double the rub just because I didn't get the coverage I wanted to, but it was still great as written. Perfect!!!

In my 22 years of marriage, I have never prepared a pork loin because we just don't care for any we have tried. I was surprised when my wife brought this one home and asked me to find a recipe and cook it for her. It is the best we've had and we will make it again. Next time I will double the rub just because I didn't get the coverage I wanted to, but it was still great as written. Perfect!!!

This recipe was very good. The pickles overwhelmed the flavor of the dish, but it certainly had a distinct flavor not typical of American cuisine. I prepared this with two sides: Chris's Kraut and Spaetzle II, both found on this site. The only thing I did different is that I pulled the rolls out of the sauce and thickened the sauce with a roux of butter and flour to make a thicker gravy. I wanted the gravy thick to go over the Spaetzle.

Five stars on flavor alone, but since I feel the need to take every aspect into account, would have given a four and a half. Simply not enough gravy if you follow the instructions as written. Since the first time, I have doubled the gravy ingredients except for the ketchup which I left at the original 1/4 cup.

Loved this recipe. Had to roast two batches of garlic. The first one got to brown and in turn was hard and would not go through the press. The second time, I just roasted the garlic until it started to turn a light golden color and was soft to the touch. Perfect!!!

Wife and kids loved it. So easy to make.

Four stars because it did not have that WOW factor. I reserve the five stars for recipes that I would recommend for an impressive dinner date with the girl or guy you really want to hook for life. Could not find anything wrong with this recipe after preparation. The flavor was great, the roast was tender enough to cut with a fork--yet firm enough to slice without it falling apart, the gravy it made was very tasty. I've never cooked a roast without adding some veggies. I added carrots and potatoes about an hour and a half after first placing the roast in the oven. My wife makes a roast in the crock-pot that is similar and always turns out great. This recipe takes a few more minutes to prepare, but cooks perfectly in about half the time. This one is a keeper.

Great flavor but not sure how much a "little" water is. 1 tsp, 1 cup, or cover the kraut? I just guessed but it would have been nice to be more specific. The taste was great as a side dish.

The flavor was good and we really enjoyed as a side dish with a gravy made from the German Rouladen we had as the main dish. I gave it four stars because there are simply not enough instructions on how to make this and what precautions. The dough mix was very very sticky at first and almost impossible to clean off hands. The 1/2" pinch of "batter"? Did this mean half inch square, half inch long? Who knows. This was my first time trying this dish and I would have liked more in depth instructions. It yielded maybe two decent servings.

Nice. I followed the recipe and it turned out very good. A little more bacon grease than I would normally consume, but the flavor was superb. Does not reheat well.

Very nice side dish. One of the best glazed carrot recipes and so simple to prepare.

Good fried chicken. Could have used a bit more seasoning in the flour. Important to let the chicken pieces sit and rest after you flour them so the flour appears closer to a batter.

As the recipe stands, it was not what I expected. Although my wife and I love sweet potatoes prepared many different ways, this was not one of our favorites. I'd love to give it five stars, but I just could not do it based on the texture and flavor. There are some great reviews and we all have our preferences. I gave it a shot because it was different and we love the natural flavor of sweet potatoes but just wasn't over the top for me.

Nothing wrong with the recipe. The dip turned out fine and tasted very good. Found that the hot sauce flavor simply overwhelmed the entire dish and the rest of the ingredients were simply for a softened cream cheese texture. In my opinion, the chicken could be cut in very small pieces and nearly doubled. Nobody in my home liked it as much as buffalo wings or some of the other dips we have made in the past. For the true buffalo flavor lover, this is a tasty recipe and could be a hit.