Amazing Pork Tenderloin in the Slow Cooker Video Reviews - Allrecipes.com (Pg. 1)
Jan. 16, 2015 10:46 am
Carol , I made this pork tenderloin in the slow cooker set on low for 4 hours and it felt tough so im gonna do 4 more hours on high

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Mar. 29, 2014 8:26 am
I am cooking the pork tenderloin in the crockpot today and need to know if sutter home sweet red wine would be okay to use or try another?

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Feb. 28, 2014 3:50 pm
I made this exactly according to the recipe. The pork was very tender, but the garlic flavor was overpowering with 3T of minced garlic. I might try it again with much less garlic, and more pepper. Anyone else find it too garlic-y? I'm afraid the leftovers will go to waste...

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Jan. 25, 2014 11:36 pm
To LBT, I saw the same phenomenon in my slow cooker. It may be a reaction to the acidity of the wine (or in my variation, lemon juice). I just stir it down into the juices. I have seen it before, in other dishes made with garlic, and its nothing to fear, just a chemical reaction. Remember, most of the things we love about the taste of food comes from its chemistry!

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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Carrot River, Saskatchewan, Canada

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Jan. 25, 2014 11:33 pm
I followed the recipe, but did not have wine. I juiced a juicy, ripe lemon, added 2 teaspoons sugar and 8 cloves of garlic, chopped. So tender, so delicious, and I am learning lemon and water is a better replacement for wine in a lot of recipes. It makes wonderful au jus for ladling over the pork, not that it needs it!

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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Carrot River, Saskatchewan, Canada

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Dec. 23, 2013 3:03 pm
Simply, you will not be disappointed!I've made this recipe 6 times, changing nothing. I was rewarded by humbly accepting the raves of those fortunate enough to share my table.

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Nov. 30, 2013 2:55 pm
Wow, very disappointing. Way to much onion and garlic. My family is pretty open to different foods but they took one bite of the meat and spit it out. I am just disappointed because it was a huge waste of time and money. Just need to figure out if there is anyway I can salvage the meat... Suggest you try at your own risk

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Aug. 5, 2013 6:57 pm
all. those. recipes are awesome

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Apr. 14, 2013 1:33 pm
For this recipe, I'd pick a cheaper cut of pork which is enhanced by slow cooking.

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Cooking Level: Expert

Home Town: Morris, Illinois, USA
Living In: Sequim, Washington, USA
Mar. 21, 2013 3:07 pm
IMHO, one should never cook a pork tenderloin in a slow cooker. It is so lean that even though you can chew it, it has a dry texture evident in overcooked meat. I won't ever again put lean meat in my slow cooker.

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Mar. 13, 2013 10:17 am
Worchester sauce is a good sub for soy sauce and also no onion soup but real onions and it won't be so salty.

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Feb. 26, 2013 7:21 am
NONA this is wonderful

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Feb. 24, 2013 11:23 am
This one looks good. I like the AllRecipes version of the a homemade onion soup mix. That cuts back on some of the saltiness.

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Home Town: Trenton, Michigan, USA
Jan. 16, 2013 11:16 am
Help! This roast is in the slow cooker and the minced garlic on top has turned green! I've never ever seen this before. Anyone know what's up?

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Jan. 5, 2013 4:23 am
I have made this recipe twice and now and I making this again for my third time. This really is a good recipe. Barbara

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Dec. 16, 2012 12:13 pm
kristierae, It is true the alcohol does cook out. You get all the flavor, not benefits.

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Dec. 9, 2012 5:03 am
made this my husband loved very tender and taste great and very easy

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Cooking Level: Intermediate

Living In: Dunlap, Illinois, USA

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Nov. 19, 2012 8:26 pm
I do believe that when you cook with wine the intoxicating properties of the alcohol do cook out of it… or was that just a rumor?

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Oct. 18, 2012 12:55 pm
What can I use in place of soy sauce? Or should I just delete it?

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Oct. 11, 2012 7:12 pm
What can I use to replace the red wine that is non-alcohol?

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Displaying results 1-20 (of 37) comments
 
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