I thought it was a fabulous starter recipe since I had never made pork this way. I dredged in flour first, then egg wash mixed with water.Instead of bread crumbs I used japanese panko flakes (which helps with the crunchy issue some people had) mixed with a cajun seasoning, garlic powder, red pepper and a bit of oregano. Lightly sauteed in olive oil and butter then baked as directed. Thank you again for giving me a new way to make pork tenderloin without spending the whole day marinating. I made a white wine sauce from deglazing the pan to have on the side. My husbnd absolutely loved it!!! Thnk you so much

Reviewed On: Jun. 18, 2008

Loved it left it in for 2 hours instead of 2.5 and it was perfectly medium rare. I rubbed it with oive oil and worsteshire sauce then dry rubbed it with a spicy seasoning I have. My husband was shocked how weel this method worked. We felt like we were cooking green by having the oven off for 2 hours. Thanks for a great recipe. (Don't forget a nice spicy horseradish sauce on the side)

Reviewed On: Jun. 9, 2008

I thought this was a great starter for a marinade but I had to add my own touch to give it just a little bit more pizzazz. I add a splash of red wine,montreal steak seasoning and a splash of sesame oil. This turned my tough stew meat into kabob worth meat. Thanks for the recipe.

Reviewed On: Apr. 27, 2008