32 Reviews of Pork Tenderloin with Merlot Mushrooms

From: MizzNezz

On Nov 3, 2003

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!

From: ratherbeswimmin'

On Mar 1, 2004

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.

From: keeney

On Jul 30, 2005

Thanks, Denise. This is another keeper! After looking at the recipe and reading Bottle Washer's review, I decided to reducte the wine before adding the sauteed mushrooms. Wonderful result, producing an intense flavor and thicker sauce.

From: Kymmarie

On Jul 2, 2005

This pork was so tender, you didn't really need a knife!! Wonderful tastes and textures with the mushrooms and the sauce. Can't recommend this recipe enough!!!

From: Bottle Washer

On Oct 11, 2003

Very nice flavor! I must say I got a little misty using my merlot for cooking but one must sacrifice. As the other review said the mushrooms add a nice flavor. I will add this to my make again file. Gravy was a little thin for my taste. Next time I will thicken it a bit.

From: Merlot

On Sep 7, 2003

What a great way to prepare pork tenderloin! The Cabernet Sauvignon made this dish rich and full flavored. The mushrooms were a great addition making this an elegant meal. Thanks for sharing Denise. I am putting this in my "keeper" notebook.

From: DDW

On Oct 29, 2003

A definite keeper and quick and easy! Great flavor - next time I think I'll use a better wine - I usually hate wasting the good stuff in a meal, this one would be worth it. I used portabello mushrooms. We make a lot of pork tenderloin and this will give us one more way to make it! Thanks for sharing.

From: Toni1

On Jan 29, 2006

Very easy and very good. I followed recipe but I did saute a some thin sliced sweet onion in the butter and merlot before adding mushrooms. Also if you want to splurge a bit, I sliced tenderloins, topped with mushroom mixture then garnished with a sprinkle of crumbled bleu cheese which set off the wine just perfect! Served with a salad and jasmine rice.

From: AKillian24

On Aug 20, 2007

Good Stuff! I biffed it a bit (moving too fast) and didn't remove the tenderloin before I added the wine, butter, etc - so the wine-taste was strong, but very good. I used a Syrah b/c we were pairing it with spicier sides and I wanted a bit of kick. I really liked this! The next day, I made a swiss, pork and mushroom panini with was a wonderful way to use leftovers.

From: Jen T

On Aug 4, 2005

Even though I used pork steaks in the recipe it was still great. DH loves merlot but was a little surprised to see me using it for cooking!! However he was really pleased with the resulting dish. Another 'keeper' for us