I have made several recipes from this site but this is only the second I've left a review on. I was so disappointed with the results on this recipe. The flavors and smells are abrasive. The flavors here just don't mesh well and the result is a pungent and salty sauce on top of a texturally strange piece of meat.
First off, I used a 2.40 lb pork loin roast instead of tenderloin. Secondly, I added two EXTRA cups of water since I was afraid it would be too salty per other reviews. The meat was at 170 degrees after only 3 hours of cooking on low. It was very tender meat, that's the only thing the recipe had going for it. However, it had a weird rubbery texture to it. I think searing it beforehand would help with that. The sauce was just like salty wine with onion chunks. I threw half of it in a pan to make a gravy out of it since it was so brothy and dull. It didn't help much.
I would not make this again but if I were to, I'd suggest replacing the onion soup mix with a handful of spices (thyme, rosemary, sage, dried or fresh onion, etc), adding beef broth, and using half the wine with no soy sauce, or using the soy sauce with no wine (I don't think the soy sauce with wine is a good combination at all). Maybe throw some vinegar and a hint of brown sugar in.
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I have made several recipes from this site but this is only the second I've left a review on....