Reviewed: Aug. 19, 2009

Excellent recipe! I had actually never cooked pork tenderloin before and I was very pleased with how they turned out!My husband loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JanaB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2009

WAY too much oregano. I might try this again without any oregano. Also, if cut into 1/4" pieces, I don't think they need to be thinned.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2009

i make this recipe all the time, the only thing i would change is to not pound them out too thin, i would say about 3/4" thick is perfect, maybe shorten the baking time to about 20min. or else they get too tough, other than that they're perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LIZARD7927

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

This is an old family favorite. You have to try this substitution... Instead of garlic salt..use garlic powder. Include kosher or sea salt to taste. Instead of oragono...use ground rosemary...it makes the whole recipe. Ground rosemary is hard to find. I buy dried rosemary sticks and grind them in my bullet.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

emm beee

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

I miss the Pork Tenderloin sandwiches we would get where we grew up in Indiana. Those were always deep-fried. This recipe has all the flavor without being deep-fried. It was a huge hit with my family. Looking forward to making this recipe again soon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BuckeyeBrown

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Hilliard, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

Okay, a little greasy, didn't like the nuggets that the left over bread/egg mixture made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

My family loved this recipe! I have very picky eaters (ages 3 and 5) and they went back for seconds. My husband also loved it. I didn't bake it as long as the recipe said and also took the foil off the top towards the end to make it crispier and it turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommyof2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2008

I did not pound the pork at all. I cut in quarter inch rounds and followed the rest of the recipe...however, I did NOT put them in the oven because they were all ready done. Nice and juicy! I got rave reviews!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Janny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2008

I cut the pork tenderloin in small chunks and browned in a little olive oil before baking in the oven. It turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheryl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

AMAZING!! This was the first time I made pork tenderloin...ever...I will use this recipe from now on! I did add some parmesan cheese to the breading, and I didn't make the 'breadings', but it turned out wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sassichari

Cooking Level: Intermediate

Living In: Delray Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

Wonderful Flavor and oh so tender!! I never thought to pond out the medallions. Great Idea. Really stretches the servings too. Hope they all like it as much as I did. Bringing it to a church function. I just added a little more grated romano to the breading. All I had was half and half in the fridge so i used it instead of milk. Yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARCELLE2

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

It was good. Not as crunchy as I would have preferred.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEENYNORRIS

Cooking Level: Intermediate

Home Town: Lake In The Hills, Illinois, USA

Living In: Irmo, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

Oh my! This is an awesome recipe! I was a dork and said, "Mmm!" with every single bite. The husband and kids all loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

Really enjoyed this and will make it again. Most pork tenderloins come in packages of 2, about a pound each so I had to use more bread crumbs, seasonings and oil. Other than that followed the recipe pretty closely. Didn't cook up the rest of the egg and crumbs....also I used a foil lined cookie sheet in the oven and just covered it with foil for the first 20 minutes and then took the foil off so the meat would get nice and brown. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2007

My fiance is the pickiest eater ever to exist on this planet and he loved loved loved this recipe. Turned out fantastic!! He woke up this morning and kept going on about how good dinner was. Thanks for that!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KTHALL

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Charlottetown, Prince Edward Island, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

Great recipe! Will be good with veal too. I agree w/Danielle .. keys are pepper, garlic powder, and moist bread crumbs. I am an impatient chef, so I baked at 400 for 15 minutes. Wonderful! Will make a great cold snack too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DE Dan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

Great easy recipe and delicious! the only changes I made were to a bit of rosemary, and to fry it in a cast iron skillet and then place into oven instead of using baking pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MATTHEWJONESR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2007

I've been looking for this recipe for years now - as my mom used to make this ALL the time when I was kid! The only thing that DIDN'T work well (and why I didn't give 5 stars) were the "breadings" - they turned out like a rubbery "scrambled egg" topping (which is what they basically are)... I realize that the recipe calls for the remaining large amount of eggs and bread crumb mixture to be used as "breadings" added in at the end - but I would reccommend not adding them back to the dish as a topping. But that's just my personal opinion ;);)

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Kevin

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2007

This was pretty tasty. The breading could have been a little crispier so maybe next time I'll do what another reviewer said and only leave it covered half the time while baking. It could maybe be dressed up a bit too with a little more spices. Served with bisquits and mashed potatoes.

Was this review helpful? [ YES ]
1 user found this review helpful