39 responses

  1. Wheeler
    January 21, 2013

    Can’t wait to try this!! Gotta love the crock pot :)

    • memeinge
      January 22, 2013

      it’s soo good! Crock-pots are the best!

      • Dianne Stafford
        May 4, 2013

        I am trying this out today! I had a larger pork loin about 4.95 lbs and will serve to my daughter and son-in-law tonight. Of course I did the math to increase the ingredients for a larger roast. Excited to try this!
        Thank you
        Dianne

      • memeinge
        May 6, 2013

        I hope everyone enjoyed it!! Thanks for stopping by :)

  2. Erin
    June 6, 2013

    I just made this for dinner tonight and I was terribly disappointed. It was, to be blunt, gross. The pork was dry and flavorless. I used a really good wine and added extra seasonings (just because that is what I usually do with any recipe) but it was still not good. My husband, myself and my children all could not eat it. We sufficed on the pasta and spinach I served along with it. Hopefully we can salvage the pork, mask the flavor it does have and make it into bbq pork sandwiches.

    • Meme
      June 7, 2013

      I’m so sorry you didn’t enjoy it! I’m not sure what went wrong because I {along with many others} have had great success with the recipe. I hope you were able to salvage the leftover pork.
      Thank you for your honest feedback

    • Heather
      June 24, 2013

      I too was so disappointed with this recipe. Unfortunately, I chose to serve it to visiting family. They were polite about it, but I was very embarrassed to serve such a poor meal. Guess I should try these things out on myself before subjecting guests to it.

  3. Dariablue
    June 9, 2013

    I made this for dinner this evening and it was absolutely wonderful, this recipe is definitely a keeper! We served it with fresh green beans and mashed potatoes. With a little extra cornstarch the liquid made a wonderful gravy, needless to say everyone had seconds.

    • Meme
      June 9, 2013

      Oh I am so happy that you and your family enjoyed it!!! It is one of my personal favorites :)
      Thank you for taking the time to come back and comment!

  4. Frances
    June 11, 2013

    It’s currently in the crockpot cooking. It was a 2.5lb roast, so i adjusted the ingredients. We’ll see how it turns out!

    • Meme
      June 11, 2013

      Great! Can’t wait to hear how you like it!

      • Connie Mitroff
        December 23, 2013

        Does it need to cook it longer if 4 1/2 lbs. of pork tenderloin is used?

      • Meme
        December 24, 2013

        Yes; I don’t know the exact time. I would do it for at least 6-8 hours and check. I would just keep an eye on it. Sorry I can’t give you a more accurate time; I just have never made it with a larger piece of pork

      • Kayla
        December 28, 2013

        could I use Red’s Apple Ale in place of the wine?

      • Meme
        December 29, 2013

        I’ve never tried that, so I can’t say for sure that it would be good. But I think that sounds delicious! Let me know if you try

      • Anon
        February 20, 2014

        I’m using a 4.50 lb roast. Can I cook it on high for 4+ hours or would that dry it out?
        It’s in the crockpot now.

      • Meme
        February 20, 2014

        I think you should be ok. I’ve never used more than 2 pounds.
        I would make sure that you increase the amounts of the other ingredients to make sure there is enough sauce for the pork {so multiply everything by 4 since you are using 4 times as much meat}. Hope that helps! Enjoy!

  5. mike sabo
    August 23, 2013

    Making this right. The whole house smells like heaven. Can’t wait to try it.

    • Meme
      August 23, 2013

      Oooh I love the way it smells; hope you enjoy it!!

  6. denise
    August 31, 2013

    This was delish!!!! I can’t imagine what could happen for it not to be good. Best and most tender pork loin I’ve ever made. Thank you!

    • Meme
      August 31, 2013

      I completely agree! So glad you enjoyed it, and thanks so much for taking the time to come back & comment!!

      • danielle
        September 25, 2013

        Can I cook longer than 4 hours??

      • Meme
        September 25, 2013

        I have not tried that yet. I think it would be ok; probably just fall apart a little more. The gravy should keep it pretty moist.
        You could try a larger cut of pork or a bigger piece of tenderloin which would need a longer cooking time.
        Hope that helps!

  7. Kari
    October 11, 2013

    Does adding both fresh garlic and garlic powder cause this to be too “garlicky”? Also, I don’t like onions and wouldn’t be adding that to my meal. Would it still taste good that way?

    • Meme
      October 11, 2013

      I didn’t find it to be too garlicky but I really like garlic. The flavor mellows out a lot while cooking for 4 hours.
      As for the onions, I think it would still be good, just won’t have as much flavor. You could try sprinkling with some chives or green onions for a less onion but still add flavor. However, I think it would still be tasty if you omitted the onion ingredients {both dried minced onion and onion powder} entirely.
      Hope that helps!

  8. Melissa
    November 18, 2013

    Made this recipe tonight and it was delicious!! I took out most the liquid from the pan and made gravy and poured it on top and it was falling apart as I was trying to cut the meat into portions. Totally would recommend making this recipe!! Definitely a “do-over”.

    • Meme
      November 18, 2013

      I’m so glad you liked it Melissa, and thanks for taking the time to come back and comment!! This pork is one of my all-time favorites

  9. Stephanie
    March 22, 2014

    Just finished my tenderloin must say impeccable tender juicy an my family’s enjoying every bite. Thanks for the recipie.

    • Meme
      March 28, 2014

      You’re so sweet to come back and comment!! I’m so happy y’all enjoyed it :)

  10. Maria L
    March 30, 2014

    Got a big slow cooker for Christmas and have tried a bunch of recipe. Must admit I’ve made a few things with mixed results but this was good. I may never roast a Pork Tenderloin in the oven ever again!

    I had a probe to keep an eye on temperature and I ran it at high – with a huge loin. Put some onions cut up on the bottom and half way through added potatoes to elevate the pork so the probe would go in deeper. I was afraid it was too close to the edge and wouldn’t register correctly. All went well.

    I must admit I used different seasonings but the basic recipe was delicious.

    When we added the gravy I made from the stock with flour and butter it elevated it to supurb! the mashed potatoes disappeared under layers of sauce and string beans were a memory.

    Thank you!

    • Meme
      April 2, 2014

      I am so happy that everything worked out and you enjoyed it! Isn’t it nice how easy it is to make

  11. Val
    July 26, 2014

    I made this for my family last night. It was bland and flavorless. I cook with wine and minced garlic regularly, so I thought this sounded great.

    • Meme
      July 26, 2014

      I’m so sorry it didn’t turn out well. Thanks for taking the time to come back and give an honest critique.
      It is one of my favorite recipes, but we all have different tastes :)

  12. Judi
    July 6, 2015

    I have to say these comments are somewhat confusing. I hope everyone is aware that a pork tenderloin is not the same cut of meat as a pork loin roast.
    Pork tenderloins usually come in a one pound roast, or two one pound roasts in a package; totaling 2 pounds.
    When I read all the comments about 4 and 5 pound roasts, I question that they have a pork tenderloin; more than likely they are cooking a pork loin roast. Different thing.

    Maybe that’s why I’m seeing good reviews and bad reviews.

    • Meme
      July 6, 2015

      Hi Judy! I agree with you. This is one of my favorite meals, but I really like red wine and garlic and this has a distinct red wine and garlic taste. Let me know if you end up trying it :)

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