Burgundy Pork Tenderloin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 21, 2000
The recipe says it should be cooked for 45 minutes at 350, but when I went to take it out of the oven it wasn't cooked through! So, I upped the temp to about 400 and cooked for another 25 minutes. Wow... it was soooo good. (It was even better as leftovers a day later!) My little brother who is 16 happen to be visiting and he loved it as well. I would say this is a great dish to try... especially if you don't typically eat pork. It is so tender and so flavorful. Simply perfect.
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Reviewed: May 17, 2000
Wonderful recipe!Quite a change from barbecued or breaded pork and so easy.
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Reviewed: Jun. 16, 2000
This was great the first time. I fed this to 125 people today, with great reveiws
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Reviewed: Jun. 25, 2000
This was excellent. I gave some to my neighbors, and they were reving about he sauce. I will make it again soon.
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Reviewed: Oct. 5, 2000
Great recipe. I made this recipe with just one cup wine and one cup water because I wasn't sure if my kids would like it, but it came out great! Everyone loved it and there were no leftovers.
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Reviewed: Oct. 10, 2000
I don't normally take time to review these recipes, but, this one was soo fabulous that I just had to! It is very easy, delicious and elegant. It would be an impressive and easy meal to serve for company.
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Reviewed: Nov. 12, 2000
Wow! My husband who doesn't like pork or wine really liked this recipie. Thank you so much for a wonderful meal. We also added mushrooms. It did require an hour to cook and we'll probably use a little less wine next time. He was impressed.
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Reviewed: Nov. 15, 2000
We eat a lot of Pork Tenderloin and have a tough time locating new recipes. This one was just wonderful! In fact I'm making it for dinner tonight! I would suggest replacing the brown gravy powder with either flour or starch. The gravy powder took away from the great taste of the onions, red wine and pork juices.
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Reviewed: Dec. 11, 2000
I've fixed this recipe before - absolutely wonderful. Today I fixed it in the crockpot - I wouldn't recommend doing that-although it smelled fantastic, the meat turned out drier and not nearly as flavorful. Fix it the way it was meant to be!
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Reviewed: Dec. 12, 2000
The red wine and the pork combination kind of scared me but the end result was just plain old rich and yummy, strained the gravy and served over mashed Yukon Golds with side of blanced and sauted fresh green beans.
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