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!

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

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!

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

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.

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

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 ;);)

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.

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!

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!

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.

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.

My kids loved this recipe. It was a nice way to cook the tenderloin without needing to marinade (which is how I usually cook it). We all agreed, however, that it could use a little thin white wine gravy (maybe with mushroom for us grown-ups) to make it perfect. I will definitely make this again!

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.

This was a good recipe. My only complaint was that the pieces of pork were so small and it seemed to take me forever to cook it all. However, the flavor was very good. I will probably try it again.

Delicious! The whole family loved it.