We're not a huge pork-eating family, but this one is definitely going into the regular rotation! Super easy, it doesn't take a very long time, and the results are fantastic.
Followed the directions...mostly. ;) I added a couple teaspoons of Worcestershire sauce as recommended by a couple of reviewers. Used Merlot for the wine. I used a frozen tenderloin, so I increased the cooking time to about 6 hours, and upped the heat to hi on the last 45ish minutes. Once it was done, I poured all the juices into a small saucepan and made gravy! Fantastic, yummy gravy. :D I added some cornstarch (which I was pretty much out of, otherwise I could have done it with just the cornstarch), a little flour, and a package of onion gravy). Serve with butte chive potatoes - cut potatoes into bite sized pieces, boil until done (about 17 minutes), mix a small amount of olive oil and butter (to taste), add chives (fresh or freeze-dried) and some garlic salt. Delish!