Reviewed: Mar. 11, 2012

Awesome!!!! No other words need to be used!!!

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Reviewed: Jan. 26, 2012

It's a very good recipe. I think too many people spend too much time changing it and telling us all of the changes they made. There is a separate page for that. My whole family liked this dish, and we used them to make delicious tenderloin sanswiches that were much better than most restaurants :) I did find that they were done in less than 15 min though . Thanks for sharing!

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Terri

Living In: Brockville, Ontario, Canada

Reviewed: Jan. 23, 2012

Absolutely wonderful. This is how we ate pork chops when I was a kid and I rarely cook them that way now. This gave me a chance to remember the old days. I used homemade breadcrumbs, seasoned myself. Pounded the pork thin, dredged in flour, then into the egg, then into the crumbs. Sauteed quickly, no need to go into the oven because they were very thin. This would be wonderful in pasta sauce then mozzarella & parmesan cheese, I think you know where I'm going with this!

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TBELLUCCO

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Jun. 4, 2011

I followed a review that said to bake at 350 for 20mins...very tender and flavorful! Next time, I will try this a little thicker tenderloins and bake for 30-35 mins. My husband is a very meat and potatoes person, and he loves this recipe.

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Nemunoz

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 25, 2011

This was great! Never though to prepare pork tenderloin this way!

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bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: May 10, 2011

I listened to others and cut the cooking time considerably and left it uncovered, that was definitely the right thing to do - they would have been like charcoal if they had cooked a full 45 minutes! I also wasn't so fond of the "breadings". The breaded pork itself worked pretty well but it stuck to the tin foil, and honestly I think a little sage as well as parmesan cheese enhances the flavor vs. just italian seasonings + oregano.

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anyeone

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Arlington, Texas, USA

Reviewed: Apr. 3, 2011

I'm notorious for drying out pork..but this one was perfect. Really tasty, really tender and juicy. I added parm cheese and just eyeballed the dry ingredients, as other people mentioned they did. I also cut the peices alittle thicker (like 1 in. each) so that they would be 1/2 after pounding. Lastly, I took someone's advice and baked for 350 for 20 min instead of the longer timeframe. (but I still covered it, and I did let it sit, covered, for a few minutes before serving. I really recommend this recipe!! Delish!

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blackfam4

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

Breaded pork is always a hit with my husband and I've been making pork chops like this for years. So, when I saw this recipe I decided to do it the same way, but instead of using chops using the tenderloin pounded down just a bit. I always use Italian style bread crumbs and just eyeball extra seasonings to add like garlic powder, cracked black pepper, dried parsley, Italian seasoning and some grated Parmesan cheese. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. To cut calories and time I spray the bottom of a glass baking dish with Pam, place the breaded pork in (no frying needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 20 - 25 minutes depending on thickness. They'll come out moist and tender. I also do the "breadings" thing again without the frying. I also don't cover my pork while it's baking. Overall, a really good recipe!

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Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 9, 2010

Delicious! We've been following this recipe for years, and it's one of my favorites! I do substitute thinly sliced pork chops, instead of the tenderloin. Such a good recipe that everyone in the family (including my picky children) loves!

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