Reviewed: Nov. 29, 2001

I live in a group house - 5 adults, 2 kids and everyone loved it. A little soggy tho, I tried venting the foil as recommended, but didn't seem to help much. Will experiment in the future to make it crispier. Added sage and used garlic powder instead of salt to cut down on sodium. Topped with brown gravy and mushrooms - yumm!

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STARRGIRL

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Reviewed: Nov. 15, 2001

The whole family loved it.

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JENJESJUL

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Reviewed: Oct. 19, 2001

very good....although the breading wasn't crisp at all, but will definitly make again, maybe with a few minor changes.

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DMASHLEY

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Reviewed: Oct. 1, 2001

Great recipe. Easy and tasty! My boyfriend told me that it was just like something his mom makes, which was a great compliement! Thanks.

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JENNY73

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Reviewed: Sep. 20, 2001

This was good! A bit salty but good.

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deedeehodak

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 2, 2001

This is a staple in our household. SO simple and yet so flavorful! Thanks for the recipe!

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HOLLYGOLIGHTLY

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Reviewed: Aug. 16, 2001

It was great!!! I didn't pound it, and only cooked it for 30 minutes! I also didn't cover it tightly with foil, because it would make the breading soggy. I just set a piece of foil over the top loosely on an angle! Great and Easy!!!!

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Cindy

Home Town: Pewaukee, Wisconsin, USA

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Reviewed: May 25, 2001

I also love this recipe. It's the one I use most every time I cook pork. I've found that I don't need to cook it for as long as the recipe says, but it could be my oven. I sometimes add extra thyme and garlic salt to give additional flavor. This is a great recipe!

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: May 15, 2001

This is a very tasty treat! I substituted boneless pork steaks & use crushed Italian croutons for the bread crumbs & it was scrumptious! The meat ends up butter-knife tender! Definitely will be a regular around our house.

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PHLLPS9

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Reviewed: Apr. 27, 2001

Even my kids loved these tenderloins, they were tender and tasty

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BRENDA HUGHES

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Reviewed: Feb. 15, 2001

I thought it turned out too mushy. By covering it tightly in the oven like the recipe states, it caused a lot of moisture in the pan, and made the bread really soggy. I also cut the baking time in 1/2 (20 minutes). If I had done it the whole 45 minutes, it would have been way overdone!

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Adina

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jan. 27, 2001

Excellent flavour, very tender & moist. Thanks Danielle for a superb recipe. This recipe sure deserves the 5 star rating!!

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MESHEL

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Reviewed: Jan. 22, 2001

This is a great recipe-but tenderloin is so tender that you don't need to pound it before frying. I've also used this cooking method for pork chops and chicken.To keep extra moist, add about a 1/4 cup chicken broth to baking dish.

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JANIS1

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Reviewed: Jan. 22, 2001

The whole family loved it! Had a problem with the breading though. When I tryed to fry it to brown it, the breading stuck to the pan and not to the pork. I put oil in the pan, maybe just not enough oil. Just spooned the breading on top of the pork and baked. Still wonderful!

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