Made this tonight and my fiancee really loved it! I personally don't like pork though, of any nature, so I tweaked the recipe a bit--and glad I did! I didn't have time to marinate this, so instead I punctured holes every inch and placed a thinly sliced garlic clove inside of the pork tenderloin; then I followed that with a salt/pepper/rosemary rub on the outside (w/ olive oil). I only had a 1lb tenderloin so I baked it on 350 for 45 minutes. Came out yummy!! The garlic inside the pork really added flavor to the meat. I'm no chef and this turned out great, so 5 stars on easiness (but only gave it 4 since pork is usually yuck) :)

Reviewed On: Nov. 9, 2009

The spices called for in this recipe are a bit odd for my palette; instead, I substituted the oregano and basil for paprika and garlic salt--these spices work really well with the cayenne and red pepper flakes. Also--for an easier and quicker clean up, forget the separate bowls, and put the sliced onions in a gallon-size ziplock bag. Add the flour mixture and shake to coat all onions. Then, simply pour in the liquid mixture and shake again. Finally, add in the bread crumb mixture and shake. Make sure to separate the onions before you fry them. This is much easier and clean up is a breeze!

Reviewed On: Oct. 1, 2009

This is a good recipe if you like "fluffy" onion rings. I was hoping for a crispier, thinner breading, but I guess the egg (both the yolk and white) makes it thick and fluffy. If you like tasting the onion and not just the breading, I'd find another recipe.

Reviewed On: Sep. 19, 2009