This is a wonderful, simple recipe. I used a boxed Shiraz/Cab blend that I had in a box on the counter. I could only squeeze 1/2 cup from the bag before it was empty, but it provided wonderful flavor. Like another reviewer, I studded the loin with about 9 cloves or chunks of garlic (in lieu of rubbing pressed garlic on the meat surface), which I removed at the end of cook time before cutting the meat. It added good flavor. After removing the meat, I poured the juices into a sauce pan, simmered them, and stirred in some cornstarch (which I had spooned into a small dish and mixed with some water first to avoid lumps). This quickly thickened the sauce to a lovely brown gravy, which we served over homestyle mashed potatoes (skins on, sour cream and butter mixed in while mashing). My husband and kids LOVED it! Next time, I am going to use low-sodium soy sauce, and consider taking it back to 2 T, because the saltiness was just on the edge of being too much. Also, I have to admit that my meat was a bit tough and dry (the gravy smothered it oh so nicely, so it was fairly easy to ignore), but I think that has more to do with the cut of meat, or the amount of time I left it in (7ish hours on low), than a problem with the recipe. Thanks for the great recipe!
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This is a wonderful, simple recipe. I used a boxed Shiraz/Cab blend that I had in a box on...