Reviewed: Dec. 9, 2005

Wow! Great pork medallions. I made a 2 1/2 lb tenderloin and still had tons of egg wash left over (maybe cut that in half) and had to double the breading ingredients. I added a few extra spices like garlic and onion powder and also some parmesan cheese. It got rave reviews. I only covered the pan for 1/2 the baking time. It cooked sooner than the recipe said so watch your meat thermometer. Very tender and delicious. This goes into my favorite recipe file.

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ABELAIRE

Cooking Level: Expert

Living In: New Hudson, Michigan, USA

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Reviewed: Nov. 20, 2005

Very good, I added a few more spices. Will make again.

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KARIROCK

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 12, 2005

An old family favorite like my husband's mom always used to make for him. We make it without the egg step and it makes for a perfect, light coating on the pork. We also pan fry it with half butter/half oil...yummy! Definitely needs to be served with applesauce on the side. A great comfort meal...

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 20, 2005

My husband and I enjoyed this a lot. It was quite easy to make and very tasty. I added parmesan cheese and extra seasonings, thanks to the other reviews. We will definitely make this again.

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Brooke

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Reviewed: May 16, 2005

This recipe was followed exact. The pork was very tender, however the seasoning was a little bland, will try again but add some different spices.

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THE5BEERS

Cooking Level: Intermediate

Home Town: Landisville, Pennsylvania, USA

Living In: Elizabethtown, Pennsylvania, USA

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Reviewed: May 4, 2005

Great recipe! I mainly followed the ingredient list - not so much the measurements. Added more garlic salt and oregano - needed more bread crumbs. Everyone in my family loved it, even the pickiest eaters. Little ones even had seconds, and easy to chew for a toddler. Gone fast! Need to make two tenderloins next time.

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CCJOHN146

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Reviewed: Apr. 18, 2005

I've made this a few times for rave reviews, it's really easy and quite tasty.

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RVALEN1225

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Reviewed: Sep. 25, 2004

This is a great recipe to get juicy and tender pork from the oven in a hurry. Wonderful!

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JKPETE

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Reviewed: Sep. 3, 2004

This is good but I think I will stick to grilling my pork tenderloin. The breading does not stick to the tenderloin very well. The flavor was good but a bit bland.

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Erika

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2004

Good but not great. It was a lot of work/time involved for something that came out simply okay. I've had just as good results adding a few of my favorite spices to some shake and bake and a whole lot less effort & mess.

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DRWATSON27

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Reviewed: May 29, 2004

Even my preschoolers like it! After reading suggestions, I added 1/2 cup Parmesan cheese to the bread crumbs. Also, I had 2 pork tenderloins that added up to 1 1/2 lbs. and because the slices were small, it did take more bread crumbs than the recipe allows for. It will depend on how many slices you have.

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Rachelmomof3

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Reviewed: Mar. 25, 2004

Great recipe! I did not cover or line with foil, cooked at a higher temperature. I tried the "breadings" but my husband and I scraped them off. I also added some parmesan cheese and used more oregano and garlic salt to the crumb mixture. I also made gravy with beef bullion cubes to pour on top. Husband loved it. Thanks Danielle this is a new favorite!

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TINANEWCOOK

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Reviewed: Mar. 12, 2004

This recipe was perfect.... just what I was looking for. The only thing I changed was I added some parmesan cheese to the breading mixture, yummy!

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TINKERBELL5

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Reviewed: Dec. 12, 2003

Pretty good. No need to pound meat if you've cut it to only 1/4 inch. Fry in olive oil and don't cover - lay on a tray with aluminum foil or a Silpat, preferrably. Also, only needs about 35 mins at 325. But not bad! Wife and kids liked it and they don't usually like pork at all.

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CLKSTANLEY

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Reviewed: Nov. 19, 2003

My main issue with the recipe was the quantity of the breadcrumbs called for, and of the egg/milk mixture. I only used 1 pound of meat, but required twice as many breadcrumbs, and had lots of egg mix left over! For the full recipe, I think I would almost triple the breadcrumbs, and halve the egg mixture. On a side note, grated, slightly stale bread actually made a better crumb than shop-bought, dried breadcrumbs. I'll probably do it that way in future.

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CHINNILASS

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Reviewed: Nov. 7, 2003

Good recipe...pork came out tender, flavor was definitely there. I may have added too much though, as the oregano was slightly overpowering for my taste. (I also added Italian seasoning, garlic powder, & onion powder). I uncovered pork for last 5 minutes, turned up the temperature to 375, then broiled for a few minutes at the end. The crust was not soggy nor crunchy. Thanks for sharing, Danielle.

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KTT

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Reviewed: Oct. 24, 2003

This is wonderful recipe, I never thought to put breading on pork tenderloin.I did put Asian BBQ sauce on first then added the bread crumbs, also I coverd the pork with a foil tent for the first half of cooking time so it wouldnot brown to fast it was great thanks for tip.

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foodie

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Reviewed: Mar. 28, 2003

This is my recipe and I just wanted to note a few things. All Recipes has changed a few quantities - you many want to use a but more garlic salt as well as some onion salt. Also - be liberal with oregano and black pepper. This dish is meant to be lightly fried and then baked. If you only fry it, it will be tougher. It is also meant to be s soft breading (not soggy)not crispy, but that, of course, is personal perference. In my family is is usually served with applesauce, mashed potatoes, and green beans.

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Danielle

Cooking Level: Expert

Living In: Schaumburg, Illinois, USA

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Reviewed: Mar. 12, 2003

Pretty darned good recipe, it was strange for me to have pork breaded in this way. But it hit the spot. Even my picky fiance dug it, and she only eats stuff like mac and cheese.

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Versus Forward

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Reviewed: Feb. 8, 2003

Seems like this would be best just to cook in the skillet and forgo the whole baking process. Didn't think it was that flavorful even though I added more oregano. Needed more salt as well. Won't make this again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Breaded Pork Tenderloin

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