Easy and Elegant Pork Tenderloin

I am going to go ahead and give this five stars because it is a good starting point. I knew there needed to be more seasonings added and the reviews verified that. I rubbed olive oil over the tenderloins, followed by some dijon mustard. Sprinkled on garlic powder, salt and pepper and then rolled in Japanese panko bread crumbs with crushed rosemary. Seared on top of the stove with some butter for a few minutes and then put in the oven to finish cooking. Everyone loved this. It looked beautiful, was incredibly moist and simple to prepare. Cannot wait to make it again. Served with sauteed green beans and seasoned potato wedges.

I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was WONDERFUL...so good that this is the first review I'm writing! All three of my kids asked for more, and they won't eat anything! Here's what I did: trim fat, coat with olive oil, sprinkle with salt, garlic powder, onion flakes and cracked pepper. Then I refridgerated it in a bag for an hour, but I think it would have been fine without. Then I poured some Progresso Italian Bread Crumbs into the bag and shook it until coated. Baked at 425 for 45 mintues. It was mouthwatering. Served with mashed potatoes and peas and it was a huge hit with almost no work. Try it!

My teenagers inhaled this one!! I coated the tenderloin with oil and made homemade bread crumbs as my girls can't eat most storebought crumbs as they have milk intolerances. I mixed in oregano, basil, rosemary, onion and garlic powder. This was the most moist pork I've ever had. Do place it on a sheet of tinfoil to keep from having to scrub the pan and tent it with tinfoil, because it burns within a few minutes if left uncovered. Uncover during the last few minutes to brown crust. It certainly helps to have it stand at the end. Overall, it was just terrific

Original Review Dec 2003: This was an incredibly quick and easy recipe. The presentation is beautiful and it was delicious! I followed the recipe exactly, with the exception of sprinkling the tenderloins with a little garlic powder, black pepper and kosher salt prior to breading. It does seem to be a lot of breading, but the crumbs contain all the flavor, and using the amount called for ensures you don't lose the flavor and that you have enough left for a nice breading after slicing. Line your pan with foil -- the meat won't stick and you won't have a pan to wash! :) Update - Feb 2009: I've made this so many times and just wanted to add that I try to remove from the oven when the internal temp is just shy of 160, rather than cooking to 165. (The USDA recommends a final cooked temp of 160 for both ground and roast-type cuts of pork.) Since pork tenderloins are so lean, you don't want to overcook them as they can easily dry out. Use a good food thermometer and remove the meat from oven when it reaches 160 degrees (measured in center of thickest part of roast). The internal temp will rise a few degrees during the standing process anyway, and you'll end up with safely cooked (160-165 degrees) and deliciously juicy tenderloins! :)

Excellent dinner tonight! I did alter it some picking ideas from others here. I marinated it for 2 hours in a baggie of olive oil, mustard, crushed garlic, salt & pepper & some sliced green onions. Then I put the breadcrumbs in a large baggie, placed the tenderloin in & shook it up til it was coated. I baked at 425 covered w/ tented foil. Baked 1/2 hr & then removed foil. Baked til it registered 145 degrees. Let it rest for 10 mins & it was very tender & flavorful. My very picky chef father in law was impressed! I served w/ roast potatoes, salad & leftover green bean casserole we had yesterday (Easter). Thanks for the inspiration!

This had so much flavor and was so tender and juicy. I seasoned it with onion and garlic salt. Then put it in a medium size bowl rolled it in olive oil then added italian seasoning and bread crumbs in a gallon size ziplock bag, put the pork in the bag and pressed the bread crumb mixture on. Cooked it at 350 uncovered for 1 hour. YUMM Thank you !!

Wonderful and easy. Like others, I did season the pork before the breading and oil went on...using pepper, garlic powder, italian seasoning and paprika. I then used a garlic flavored oil before breading it in a mixture consisting of Panko crumbs and Parmesan cheese. It does brown up quickley, as others mentioned, so I tented mine with foil for the first half of the cooking time (taking a tip from friend, suemck!). Will definitely use this one again. Thanks much!

This couldn't have been any more tender! Instead of mixing the olive oil with the bread crumbs, I rubbed the tenderloin with the oil, then rolled in the breadcrumbs. Such an easy dish to serve for company.

One of our favorite pork recipes...and so easy! Should be called "Pork Prime Rib." I rubbed the tenderloin with garlic salt and pepper before breading. I also used garlic/rosemary olive oil mixed with the Italian bread crumbs. I made a brown gravy with merlot to go with it and it was a PERFECT meal with mashed potatoes and green beans. Great comfort food!

I made this following the original directions the first time (with the exception of seasoning the tenderloin with pepper and garlic powder before adding the bread crumb coating) and it was delicious and well-received by my husband. For Easter dinner, I made it and halved the bread crumb mixture because my inlaws are on a lower carb diet and the thick breading might have turned off my mother in law. It was even BETTER with just half the breading, and looked like it was a LOT more effort to make than it was.