My family loves pork tenderloin and your recipe was excellent. I have had great success cooking with merlot in the past and used it with the same result here. The meat was tender and juicy. The sauce had a full-bodied flavor that enhanced the mushrooms very well. Made a nice family meal but would also be good for entertaining. Thank-you for sharing such a lovely recipe.
Wonderful pork roast! I followed the recipe exactly and it turned out beautiful. The sauce created by the juices from the roast with the Merlot and mushrooms was so good we were dipping our bread in it! Definitely a keeper! Thanks Denise!
Absolutely delicious! I'm an amateur cook, but this dish was easy to make and served like a gourmet meal. Needless to say my husband was impressed!
Great recipe! The only change I made was to use Pinot Noir, one of my favorite reds. I served it with saut
This was a lovely and elegant dish! I do not like my meat drowned and love the taste of it. The sauce added a nice flavor that enhanced the pork. The mushrooms were INCREDIBLE!!!!!! They could stand alone but just created a wonderful flavor with the pork. I cannot say enough about this recipe. Will make again regularly and if I entertain! Thanks so much for sharing.
I thought this was fantastic! My only issue is that the mushrooms need way more than 5 minutes to do them justice.
First let me say that the mushrooms were absolutely awesome and I will cook them this way again in the future. The pork tenderloin was acceptably tender but did lack any flavour other than the garlic which I near tripled (and am now glad that I did). I think the meat portion of the dish is missing something - I just don't know what it is. I will definitely make the mushrooms again - they would go perfectly with a beef dish as well. Thanks for posting.
This is a fantastic recipe! I added an extra 1/4 cup of Merlot in the first stage and ended up with the perfect amount of sauce to pour over the tenderloin. Everyone loved the meal! Thank you.
This made for a very nice meal. I did double the sauce for the meat and should have doubled the mushrooms as well as they were very good. The meat was tender, and the presentation was nice but the dish still lacked something in flavor that would have made it a make-again recipe.
We really liked this with some slight modifications. The merlot evaporated so quickly that there was nothing left to 'pour', let alone 'reserve' (Step 5), which necessitated the addition of about 1/3 cup more. No, really! *lol* We don't drink, so maybe the cats were imbibing at the prep counter when we weren't looking? I used portabellinis sliced about 1/4" thick and eased up on the salt throughout. The result was a lovely concentrated flavor that complemented the perfectly cooked pork which we both enjoyed. Thank you, Denise, for posting!