Roasted Pork Loin

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I tried this recipe - my husband said it was delicous but I did not like the sauce. One whole bottle of wine too much - I think if I make it again I would use about a cup of wine and some chicken broth. Would be great with chicken breasts. I did not use the cheese either - did not think it needed it. I also used white button and cremimi mushrooms. Served with roasted potatoes. Oh yes and I used the 2 pork loins in the package - there was plenty of sauce!

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We like this recipe, but I decided to omit the cheese at the end. I used dried Shitake mushrooms, which I reconstituted and saved the mushroom liquid. I used 1/3 cup of wine, 1/3 cup organic, low sodium chicken broth and 1/3 cup of the mushroom liquid for the sauce. It turned out great. I felt there was too much salt in this recipe for me, as I have Atrial Fibrillation and am on a low sodium diet (2000 mg per day, which has lowered my blood pressure to where I have cut my meds in half. So I cut the salt in this recipe as much as possible. I made rice pilaf and asparagus side dishes and my husband loved it. I love cheese but most contains a lot of sodium; only swiss cheese is acceptable,

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This was amazing!! I used a $6 bottle of Pino Grigio and it still was perfect...I paired it with pesto mashed potatoes and grilled asparagus. I will cook this delicious dish again and again. The people that didn't like the sauce perhaps didn't cook the flour out enough...that can ruin it.

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I made this last Sunday and it came out great! I only used about 3/4 bottle of the wine and also didn't put the cheese on. Was super easy and very tasty. I would agree with the other reviews if you don't like the wine taste to improvise some. I also added some nutmeg to the sauce when it was cooking.

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I followed the recipe and we really enjoyed it - even served it for company the first time I made it. Used a good quality bottle of Pino Grigio, though I can say that I wish I had saved a glass for myself and added some chick broth instead, just to mellow out the wine flavor. I did not use the cheese. It does make alot of sauce - enough for a 2.5 lb tenderloin with leftovers. I used the leftover sauce in a roasted root vegetable soup - and it was perfect!

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If you don't like the taste of wine, don't make this! But if you love wine like we do you will LOVE this! It was amazing, tender and delicious! We were fighting over licking the bowl. I am not sure you need the cheese but it was tasty all the same!

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I thought this tasted amazing. My sauce thickened a lot as the pork roasted (OK, I drank a glass of the Pinot Grigio so I didn't use the full bottle so while the cheese was melting on the pork I thinned the sauce with the juice of 1/2 lemon and a little chicken stock. This helped brighten up the flavor of the sauce a bit. I was a little hesitant about combining cheese and pork, too, but the flavors blended well.

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I loved this recipe. It does make a lot of sauce (probably enough for 2 pork loins but it was great. I would sift my flour next time though so it blends into the onions and mushrooms more easily.

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The cheese & pork flavor was a pleasant combo. Looking forward to left over sandwiches

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Wow, this was bad. There is too much wine in this recipe. I followed it to a 'T' as I do any time I first try a recipe. The sauce was horrible. It just tasted like wine and flour. What a waste of a bottle of wine!

I ended up having to add water to this to cut the wine/flour flavor (I was all out of chicken stock, it was still gross, so I added some fresh lemon juice. That helped get it to the point where I could let the oven try to make sense of this dish. The only good thing the sauce did was keep the pork moist.

I only put the fontina on a couple pieces of pork because the general response in my family was "Cheese on pork? Ewww.". They were right. This was just awful.