Ok, I am NOT a pork person. I’ve tried it soooo many different ways and I just am not a fan. But this with the au juis was an absolute hit. I only used 1 lb of loin because that’s all I had in the freezer but everything else I did exactly as the recipe calls for. I used Cabernet for the wine as I prefer to cook with that type. Will definitely be on rotation in our home.
Delicious! I followed the directions almost completely besides 2 things: I had a 1/2 lb venison stew meat that I needed to get rid of so I butterflied those pieces and used that. I also used real jalapeño slices for my husband and pickled for mine- he likes spicy. It was a hit in our house.