I used chardonnay that I had and pork loin roast that was larger than called for in the recipe. Pork was tender, moist and flavored nicely. I do agree with others that it's a bit on the salty side. There's a lot of liquid that the pork is sitting in and I was concerned that it would get spongy, but it didn't. Next time I think I will use half the amount of dry soup mix and add some herbs to make it a little more savory.
I love this recipe! Such a rich & flavorful recipe. I substituted the red wine ( didn't have any on hand) with apple juice & 1 T of red wine vinegar. I also used beefy onion mix in place of plain onion mix. Served with mash potatoes & steamed carrots. Next time, will pair with baked sweet potatoes & peas.
This dish was tender, juicy and cooked to perfection. Had it over steamed rice and veggies. My fussy eating 14 year old daughter suggested we have this 'at least once very 2 weeks as a new family staple'!!!
Easy to make and delicious. Pinot Noir was perfect for this recipe I used a dry onion soup mix and it was a little salty. Next time, I may just use onions and dried herbs. Will be a making sandwiches with the left overs and the left over sauce will make a great au jus.
We loved this! I used real onions to stay away from the salt and other unhealthy stuff in the soup mix. I added some Italian spices to make up for the other soup mix ingredients. Even though I don't like red wine, it tastes very good in this recipe. We had enough juice left over that I made gravy out of it and served it over wild rice. I was also able to freeze almost 2 cups for another meal.
Easy to make and very tasty. We could definitely taste the wine in our pork, and it may have been a little strong for some. We tripled the recipe and served it at our weekly Wednesday Night Dinner, and there was very little left when all of the dust cleared. Thanks for sharing the recipe.