Made this for Sunday's dinner. I didn't have any red wine so I substituted white wine.
It was still very good & tender.

Very tender but extremely salty. If I made again I would halve the onion soup mix and halve the soy sauce

Love. It. I had a 3 1/3 lb pork butt but used this recipe anyway (just doubled everything). I used chicken broth instead of water and did 1/2 and 1/2 soy and worchestershire for that part of the recipe. For the wine I had a well aged ( but cheaper) Napa cab-merlot blend. Was worried about the timing with the extra meat, but in my 4qt cooker I ran it for 5 hours on high. Tested the temp at the end - 195...so meat was definitely done but still very juicy and tender. We licked our fingers and look forward to pork tacos tomorrow night with the leftovers.

My family all raved about this when I made it for dinner.. Great recipe

Everyone that had this (my family plus 2 guests) really loved this! Very tender & tasty

Used vinegar instead of wine - wouldn't make again.

I urge you to try this, and you can reuse for a new plate that I will post this here after.

Awful I made it and I was trowing up all night never make this ever

I substituted 2 beef bouillon cubes and 1 3/4 cups of water in place of the red wine, and used worcestershire sauce instead of soy sauce. Cooked on low for 10 hours. It was Fantastic. Family loved it.

We enjoyed it, but I found it a little salty.

Made this tonight and although the au jus was delicious, the pork tenderloin came out dry. I followed the recipe and used everything as directed with no replacement ingredients. It was very tasty though, so I may use a different meat and try this again using that

Smelled terrible the whole time it was cooking and tasted just as bad as it smelled. I used apple cider vin instead of red wine. No one could finish it. Awful.

It Was ok. I used the vinegar as suggested in place of the wine and it was a little too much. Flavor was good otherwise.

Easy and good!

Usually don't like pork, but this recipe was great! So much flavor and easy to make!!

I made the recipe with tenderloin and used red wine vinegar instead of wine. I prepared it the night before and the meat was juicy, tender and the flavors were wonderful. A little too much garlic to my taste though. Will do it again.

I've made this several times using a pork loin instead of tenderloin. needs to cook on high for 8 hours. I cut it into slices for the last hour to really soak up the juices. A family favorite!