I have found that chili seasoning can overpower almost anything else. Add some beans, if you like beans in chili, and chili seasons.

Alternately BBQ sauce will also overpower the other flavors.

Is it just the meat that absorbed the wine flavors? Or are you speaking about the sauce?

I am guessing it wasn't the wine but all the salt....with a package of dry onion soup mix and 3 teaspoons of soy sauce it would be very very salty! And I'll bet the tenderloin was treated with a "solution" too...more salt.
If it's the wine that really is the problem, then simmering it for 20 minutes or so without a lid would solve the problem.

It's definitely the wine. It permeated the meat. That's all I can taste. I think I'll make a cacciatore sauce, less the wine I usually use in it, and make pork cacciatore.

You're thinking kind of like I am thinking. "Showcase" the wine, not hide it. Let us know what you do!

Oh dear, I know exactly what you mean. I don't like wine and every time I use it in something I have to try to cover up the flavor. If it's too strong I can't even eat it. I don't try to salvage it, I just let Elery eat it, he loves red wine, LOL.

So, if you don't want to package it up and send it to Elery, I'd say your making a sauce that contains no wine would be a good idea. I think I would either go with a citrus based sauce, maybe orange and apricot, or something with cranberries and apples and some nutmeg. The apples might actually "go" better with the red wine than the citus.

Good luck.

Annie

No suggestions on covering the wine flavor, I'm still trying to wrap my head around pork tenderloin in a crockpot. There are way better ways to prepare a tenderloin. I hope some of the suggestions work for you though......

Alexa

My thoughts too, Alexa! I don't see how pork tenderloin in a crockpot could turn out as any thing other than shoe leather? Angelaid -- how was the consistency, apart from the winey flavor?

Emily

It sounds like a VERY powerful mixture to put on such a delicate piece of meat. All that salt and 3 tbls of garlic..... Just a bad recipe IMHO ALso, white wine is a much better bet with pork. I've never cooked it in red.

The wine wasn't flambéed so it would be bitter. Eeuugghh.

I make pork tenderloin in a crockpot occasionally and it's always OK, but it has to have a sauce or marinade so it doesn't get dry and you absolutely cannot overcook it.

Annie

Pork tenderloin is a little skinny pretty well fat free piece of meat....the pig version of beef filet mignon.
It cooks very quickly and absorbs flavor quickly.
I rub it with a little something...maybe garlic and rosemary, brown on the top of the stove in a little oil and put it into the oven for maybe 40 minutes...maybe less, depends on how long I browned it...just until it registers 155 degrees.
Remove to a platter to keep warm, add a little omre oil to the pan, add some sliced mushrooms and onion...cook for af ew minutes and deglaz3e the pan with some dry white wine and slice the pork and serve with the sliced meat.
And Islay, wine won't "flambe" not enough alcohol to burn. If you are finding wine bitter....better change your brand.
Linda c

Lindac, For some reason cooking a tenderloin makes me nervous but you make it sound super simple simon! When you put it in the oven, I'm assuming it's UNCOVERED? Am I correct?

BTW - I am NOT LindaC, but I am channeling her right now LOLOLOL! Here is one I had saved from a while ago:

Pork Tenderloin stovetop method

A pork tenderloin cooks so quickly it's no trick to cook it on the top of the stove.
I use a le Cruset gratin dish. add a little oil...just about a teaspoon and over medium heat. brown the filet on all sides and when it's on the last sice add sliced onion and a cored apple sliced ( I cut the slices in half so they are half rounds), a very little bit of fresh grated ginger about a teaspoon full and just a few leaves of fresh rosemary...maybe 4 "needles" cut up, and 1/2 cup white wine and I cover with foil beacuse my gratin dish doesn't have a lid, and simmer 15 minutes, remove the foil, turn the meat over and stir the onions and apple, add half a cup of water if it needs more moisture, cover and simmer another 15 minutes, test for doneness and if not done cook another 10 minutes until tender. Do NOT over cook or it will be dry.
Slice and top with cooked onion and apple.
As I remember the last time I served this, I wished I had more onion and apple, so it might be a good idea to add 2 onions and 2 apples to the pan!
Linda C

LOL! I was reading that recipe and thinking..."Wow! That's just what I have done!" LOL!
Yes I meant without a lid.....
It's just a little piece of meat....don't cook it too long...
And because it's so skinny a rub and a browning on the grill is really good....the flavor of the rub really penetrates.

And one more thought....
What kind of red wine was it? Was it a cooking wine? or perhaps a Kosher wine?...perhaps a concord grape wine? or another fruit? That makes a huge difference.
Linda C

Try it, Lindac! We don't have brands here.

You're in France? You have vineyards....you have varieties....and yes....you do have "brands"....but you call them wineries and varietals.
Try what? "Flambee-ing" wine?? Like in warming some in a ladle and lighting it and pouring over the food???
Wine does not have enough alcohol to burn like that....

Wellll.... you could...

Go all day without eating. Drink half a bottle of wine. Then sit down to some pork.

Next thing you know you wake up on the couch and it is 4AM.

Alt... you could call it dog food and go out for dinner.

: )
lyra