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.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: May 8, 2007

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.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Apr. 24, 2007

Delicious! The whole family loved it.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2007

This was wonderful I left out the milk and used 1 T Water and added onion powder and parmesan cheese. Very tasty, very tender and juicy.

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ceci

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Reviewed: Apr. 9, 2007

Wow, this was excellent. I used the egg wash and olive oil as others suggested, but other than that followed the recipe. There's only three us, so I did wind up with leftovers, and they reheated well.

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TJCASS

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Reviewed: Mar. 30, 2007

After a few bites, my husband asked that I make pork tenderloin like this from now on. I thought it was pretty good, but wasn't quite as wow-ed as he was, although I did appreciate just how juicy and tender the meat was. Maybe next time I'll play around with a sauce to drizzle over it.

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Feb. 20, 2007

This recipe was awesome. Didn't make any changes and will definitely make again.

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Don

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Reviewed: Jan. 5, 2007

I prepared this in the morning when I had more time. Then when I was ready to fix dinner, all I had to do was put it in the oven & bake. I'm just learning how to cook. I used the parmesan cheese & added rosemary, sage, & thyme. I didn't like the rosemary. I don't know spices so I don't always know what to use. I used onion powder instead of garlic salt (I'm allergic to garlic). I didn't pound the meat but it was very tender. The coating was tasty, but the meat had no flavor.

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Patricia

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Reviewed: Dec. 10, 2006

We enjoyed this recipe tonight for dinner. I followed some of the suggestions, but probably would have done them on my own. 1. added a flour dredge before the egg wash. 2. add more seasoning to the breadcrumbs (because we like things that way). I added italian seasonings, oregano, and seasoned pepper. 3. fried in olive oil/butter. Thanks for the recipe. yum!

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Nov. 21, 2006

Excellent! My family with four picky kids loved it. Definitely a keeper!

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mkkalvin

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Reviewed: Nov. 14, 2006

We thought that this was great. I don't care for oregano so I used rosemary. Was fantastic with mashed potatoes and gravy. Thanks Always Cooking (a quality cook) for the recommedation. And thanks Danielle for the great recipe! I can't wait to make it with chicken tenders.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Nov. 1, 2006

I did a no no and misread the recipe missing the number 1. haha and the rest of the recipe made sense still as there were 2 loins in the pkg so...I kept them whole did everything as recipe called for and baked em...they were fabulous lol so unsliced whole and breaded works too! Everyone loved this.

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ALISONINONTARIO

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Reviewed: Sep. 21, 2006

This dish is amazing! It is sooo juicy, its almost hard to believe its pork!

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TheCookingFlorist

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Reviewed: Aug. 7, 2006

Wonderful!!Very easy and yummy too.

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ROBYSIX

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Reviewed: May 4, 2006

I made this dish last night for dinner and changed the recipe considerably; here's what I did: I followed the recipe by slicing the pork and pounding each piece out, I salt and peppered each piece also. Then I dredged the pork in flour, then in egg mixed with a large clove of garlic and about a Tbsp. of water. Last, I dredged each pork slice in bread crumbs mixed with parmesan cheese, garlic powder, Italian seasoning, salt and pepper. I added butter and olive oil to my pan and cooked it until golden brown. I skipped baking the pork as the pieces were so thin, by the time they were done browning, they were cooked. I skipped the "breadings" part too. I served the pork on a big platter sprinkled with chopped Italian parsley and some lemon wedges....our dinner guests loved it and so did we.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Apr. 30, 2006

We loved it! So fast and easy. I did add more bread crumbs and It. seasoning and garlic salt and pepper. I covered as recipe called for and they came out moist and tender. I really didn't understand the 'breadings' but I did it any way so.... glad I did. Loved every thing about this recipe will make again and again.

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 14, 2006

I followed the recipe and it was dry and bland. The "breading" in the recipe was odd.

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Kristin L.

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2006

Family raved over this. Made only minor changes - olive oil replaced vegetable oil, added minced garlic to flavor the oil, no milk, just a bit of water added to the beaten eggs. Thanks for a very tasty recipe!

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HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 10, 2006

Pretty good. My husband loved it. I too added parm cheese to the bread crumbs and some fresh garlic thought it could use a bit more salt next time. Would defiantly make again!!!

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