I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe!
My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I was trying to follow the recipe but even that was a bit too long. That was his one complaint. I also kept checking the internal temp and it never reached 160 but it was definitely still cooked!
I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe!
The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine maybe that was a mistake. It was missing something for our tastes. Not sure how but I am going to play around with this recipe next time I make it.
I used red wine as i had it on hand and prefer it and the dish turned out beautifully. I removed the roast after fully cooked and reduced the "liquids" down with a little cornstarch and made a delicious gravy to serve with mashed red potatoes. A little fresh ground pepper and it was wonderful (and i do not even like pork:)
I sliced my pork tenderloin into medallions and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender and the flavor was pretty good but if I were to make it again I would add some fresh oregano and/or thyme. Served it with asparagus and baby red potatoes. Good stuff. Thanks Pietra!
We cooked it on the BBQ on low heat and it was extremely tender and delicious.
I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definitely make this again but I would like to figure out what I did wrong.
This was just okay. I wasn't too impressed.
This was allright but it was lacking that "wow" factor. I used a pork tenderloin I cut lots of little slits that I inserted slivers of garlic in (in addition to rubbing the minced garlic over the outside of the pork) added lots of thyme & some cilantro. The wine I used was a good pinot grigio. Not sure why thsi was a little boring... the pork was juicy & not dry though. Served it w/ smashed potatoes & a fresh salad.
