Reviewed: Feb. 3, 2003

This was my first time making breaded pork tenderloin, and my family loved it. To save yourself a lot of work, go to a butcher to get your tenderloin, they cut it and pound it out for you!!

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jsikora

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Reviewed: Jan. 23, 2003

Extremly soggy, I recommend not lining pan with foil, do not cover, and bake a little higher with less time. Oil should be very hot when you fry it at first. This will seal in juices to keep the pork moist durning baking.

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GLORIA BERNADETTE

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Reviewed: Dec. 19, 2002

I thought this recipe was just ok. Way too much work for the end result. I also felt that it needed something - maybe some sort of sauce.

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clos

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Reviewed: Nov. 13, 2002

Very tasty recipe. I used a teriyaki tenderloin instead of the regular kind, which gave it a very nice distinct flavor. i took the foil off after twenty minutes, and only the bottom tenderloins were soggy. Still very good though, and tender enough to cut with a fork.

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BIGGITY

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Reviewed: Nov. 7, 2002

My husband practically ate the whole tenderloin himself. The prep time really wasn't that bad as long as you allot enough time for it. I agree with a previous reviewer that a nice white wine sauce would taste nice over it.

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KERRINOEL

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Sep. 19, 2002

Yum. My husband and I both loved this dish. I needed much more breadcrumbs than the recipe called for. Makes for good leftovers.

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STEPHIE71

Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Sep. 19, 2002

Pretty good overall except that breading is a little soggy. The first time I made it I slightly covered it w/ foil. The second time I made it I didn't cover it at all, but it still came out a little soggy. Next time I won't line the pan with foil to see what happens. Also, I would suggest more salt, and some garlic cloves for better flavor.

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Jeankat

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Reviewed: Aug. 15, 2002

This was wonderful! I made it for my mom and dad's anniversary and they were very pleased!

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KERI329

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Reviewed: Jun. 9, 2002

Wow, this recipe is great!!! Thanks

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TISHAMANNING

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Reviewed: May 20, 2002

Very good.

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B. ELLIS

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Reviewed: Apr. 30, 2002

OUTSTANDING!!! This made the most tender pork tenderloin I've ever had. It was so moist and the flavor was out of this world.

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Kerri

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Reviewed: Apr. 6, 2002

This was yummy and satisfying, but there was more work involved (the pounding and pan-frying, plus 45 minutes in the oven) than I anticipated. A good recipe, but not necessarily worth all the time and effort.

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LAURIE ABKEMEIER

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Reviewed: Apr. 3, 2002

This is a really good recipe. Be careful of your cooking time though...it is easy to overcook this!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 2, 2002

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!

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Colleen

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Williamsville, New York, USA

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Reviewed: Jan. 17, 2002

This is a great and simple recipe. I would make this again. My husband loved it.

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Jan. 1, 2002

This is a delicious, well spiced dish. Went well with mushroom and herb rice. Thanks Danielle!

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BOBSBOATIN

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Reviewed: Dec. 18, 2001

I LOVE THIS RECIPE. I usually just fry in butter on the stove but that seems to take forever. This was quick and everyone just loved it. I used more bread crumbs than it called for and more oil for frying. Next time I will take the foil off for the last 15 to 20 minutes so that they are more crispy. YUM YUM

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DOREEN2000

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Reviewed: Dec. 17, 2001

I changed it a bit by using plain breadcrumbs, but added rosemary and Italian seasonings to the crumbs. Also, I added ham and Swiss cheese - after each slice of pork, I inserted a thin slice of ham folded in half with Swiss cheese in the middle. It makes for an easy type of cordon bleu, and the sauce was excellent.

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ina

Cooking Level: Expert

Home Town: Echternach, Grevenmacher, Luxembourg

Living In: Goldsboro, North Carolina, USA

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Reviewed: Dec. 12, 2001

My 3 YO loved the pounding of the meat. The in-laws loved the meal, and my husband ate 2 portions. I couldn't lose with this meal!!

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C CORAZZA

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Reviewed: Dec. 3, 2001

The pork tasted wonderful! Next time I make it, I think I'll lightly cover with foil, since the breading was a little soggy. However, the juicyness and overall flavor well made up for any soggyness! I'd recommend to anyone!

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SPARTANSHELL

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