34 Reviews

I turned this into an experiment. I followed the recipe but had two 1 1/2 lb. pork tenderloins. I cooked one in a crock pot and the other in the oven. My dinner guests were the judges. The oven tenderloin won for looks and being able to identify the ingredients. The crockpot version won for tenderness and overall taste. The final vote was in favor of the crock pot. When I ran into my guests two nights later at a restaurant that served pork tenderloin, they were discussing whether or not my pork was better than the restaurant's. The restaurant's chef is excellent. That makes it a repeater.

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Wileysmom January 14, 2003

Easy to prepare, I followed recipe exactly. I cooked in the crockpot all day while I worked. The house smelled wonderful, the roast was extremely tender and moist. My family loved it, and they hardly like anything! I will definetly make it again!

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Pat Kolenda February 23, 2004

I think that this could also be called Pork Afalia but pieces of pork are used instead of a joint

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j9ele August 26, 2002

This is a good recipe. I used the ingredients listed but in amounts to suit my taste. The whole family enjoyed it. I baked it in the oven at 400 degrees for about 2 hours. To make sure it didn't dry out I covered it with aluminum foil as it cooked with the fatty side up.

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Clarity148 February 12, 2009

I made this for my family; we liked it ok, nothing special but again it was not bad. We liked the lemon juice but there was not much other flavor there, it needs something. I cooked this in the crock pot for 7 hours and it was a bit dry so I would cut the cook time or add more chardonnay and water. Thanks for posting.

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dgbg100106 January 17, 2009

Very good recipe! Easy to make and we really liked it.

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Elizardbeth December 30, 2008

Loved this roast! The flavors were great, and not overpowering. I added some dried onion flakes in the marinade for added flavor. As I grilled, I kept basting with the marinade, and then thew out what was left. The key to a tender roast is not to turn it often, and to let the meat sit for 10-15 minutes before cutting it, so the juices stay in the roast and not in the dish. Will make again. Thanks for sharing!

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CulinaryGourmetQueen October 09, 2008

I really enjoyed this. DH thought it was a bit salty, but I thought it was great as is. I cooked it in the crockpot, and it was very tender and very good. Thanks.

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CaramelPie August 30, 2008

This is really good!!! I did mine in the oven and cooked until internal temperature was 160 then let it rest. I roasted my potatoes with roast in the marinade. Yum-Mo. Fabulous recipe Deborah!!!!!!!

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Susy Q August 10, 2008
Greek Pork Loin