Reviewed: Jun. 5, 2010

I served this dish to company tonight, and it received raved reviews! I think I might try to cut the filets a little thicker next time. I didn't have an oven-safe skillet, so I just transferred them to a baking dish before putting them in the oven for 15 minutes. The first five filets got nearly all the basil/oregano, and less garlic/seasoned salt, so I might try something different next time. YES, there WILL be a next time! Served with baked potatoes and french-cut green beans... Fantastic!

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Reviewer:

jwise

Reviewed: Jun. 5, 2010

For those of you who dont know,,pork tenderloin IS the filet of the pork..this is why it is so tender..When i cook pork, i like the typical pork seasoning, rosemary and thyme along with salt and pepper and garlic or garlic powder

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28 users found this review helpful

Reviewer:

GIG IV

Cooking Level: Professional

Living In: Seymour, Connecticut, USA

Reviewed: Jun. 5, 2010

This is a restaurant quality entree. I substituted fresh garlic-2 or three cloves, fresh basil-1 Tablespoon, fresh oregano-1 Tablepoon, sea salt-1 teaspoon, and fresh ground pepper-1/2 teaspoon. Add all of the seasonings to a mortar and pestle (I use a pilon) and grind to a paste. then proceed as the recipe states. Serve with mashed sweet potatoes, fresh cranberry relish, and a green salad for a quick and easy meal.

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Reviewer:

hunnylover

Reviewed: Jun. 5, 2010

Great recipe, followed recipe until they were to go in the skillet. I brushed them with an olive oil and butter mixture and placed them on the highest shelf in my gas barbecue for about 30 min or until my meter read an internal meat temp of 145. ChuckT

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40 users found this review helpful

Reviewer:

tuellc

Cooking Level: Intermediate

Home Town: Ironton, Ohio, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 5, 2010

This sounds wonderful and I can't wait to try it. However, I'm going to use our gas grill instead of the oven. I think that will make them even better and I won't have to use the oven and heat up the house.

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1 user found this review helpful

Reviewer:

Spinmom

Reviewed: May 18, 2010

This is soooo good! So simple to prepare, yet it looks and tastes like it took a lot of time and effort. I did reduce the seasoned salt to 1/2 teapoon because of a lot of reviews that said it was salty and I think it was perfect. Also, I didn't bother to pre cook the bacon out of laziness, lol, but it cooked up fine in the oven. Other than that I kept everything the same. I will definately be using this recipe again.....and again-YUM! Thanks for sharing. :)

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116 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 29, 2010

I thought this was nice. Easy and taste great. My 3 year old picky eater ate it with no complaints.

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Reviewer:

JWalton

Reviewed: Apr. 6, 2010

My husband and I enjoyed this meal a lot! I played around with some of the spices/seasonings and it was still great. The bacon really adds a lot of flavor to this dish and I am sure it would be great with any style of bacon you have. Great for a quick and easy meal. We will be eating it again and again!

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Reviewer:

JennShoeAg

Cooking Level: Intermediate

Reviewed: Apr. 5, 2010

Makes more than 4 servings. Would serve at least eight. It was very good though.

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Reviewer:

Kara

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Laramie, Wyoming, USA

Reviewed: Apr. 2, 2010

good, I'd make it again. I brushed it with dijon mustard on top and bottom so garlic powder, basil, oregano, thyme, some breadcrumbs, and pinch of salt would stay put. 4 minutes in each side on the stove is way too long it burns. And mine were very thick and got a little overcooked in the oven, I'd say probably 19 or so minutes, maybe more oil/chicken broth/ or white whine next time!

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3 users found this review helpful