The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 6, 2009
This is yummy and very easy! I did season the meat before rolling it into the oil and breadcrumbs -- and I used the foil tent method. I've made this before and I'll make it again. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 1, 2009
I've been making this for a few months now when we have guests for dinner. It is always a huge hit. It's become my husband's favorite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 15, 2009
Tasted great, but the topping crumbled off! maybe add an egg next time.
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Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 10, 2009
Pretty good... although I found it hard to coat the silly thing :)
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Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 9, 2009
kids favorite
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 9, 2009
so easy, thanks.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 25, 2009
Good idea but needs some tweeking. My bread crumbs started burning before the center was completely done. I tried covering with foil but it was too far gone. Maybe on a diff temp it would do better?
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 23, 2009
Hmmmmm. I think this has potential (even though I was not a fan...). Made this for dinner tonight. My bf liked it, but didn't "love" it. I pretty much followed Susan's directions to a T, but did make a few adjustments as many others did. Here are my changes: a) marinated my 1 lb. tenderloin (I 1/2'd the recipe) for ~ 1.5 hrs. in 1 garlic clove (sliced) & 1/4 c. EVOO, b) made several 'slits' in the meat & filed w/ the sliced garlic , c) brushed both sides w/ ~ 1/4 c. dijon mustard / seasoned to taste w/ s&p & d) liberally coated all w/ 1 c. Italian bread crumbs, tented w/ aluminum foil and baked as directed. I am not sure how long it took for my tenderloin to cook thru (I used my Williams Sonoma digital thermometer set to register well done - 170 degrees). I found my meat to be a tad tough. This has NEVER happened to me b4 (I've cooked many well-done tenderloins that were juicy & tender). I think I need to buy my meat somewhere other than the Italian market next time (I have noticed that the frozen tenderloins I purchase at the Italian butcher are a dk. red color; the ones I purchase fresh at my local grocer are much lighter colored, similar to raw chx.). Could this make a difference texture wise? Who knows! This is definitely worth giving another go, but, when I do, I'll be sure to omit the mustard & follow Sue's directions :) Served w/ garlic carrots by Chris & herbed mashed potaotes. Thx. for sharing :)
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 5, 2009
This recipe was easy and very tasty - even better the next day!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 4, 2009
Yum, yum, yum. Everyone loved this recipe, including my picky eater. The picky eater did remove the breading though. I had a bit of trouble with the breading sticking, my pork roast was probably too damp. It didn't reheat the best (in the micro), so I think I'd try to make a smaller roast next time or divide my roast in half before cooking. (I had about a 3# roast and it made enough for 3 meals for my family of 4.)
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 28, 2009
If you are looking for something simply and not fancy but with a great taste this is it! I rubbed the oil on the tenderloin first. Then, I did add garlic powder, onion powder and some salt and pepper. Then, I rolled it in the breadcrumbs. I thought that was the simplest way to do things. Easy and good!
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Alabaster, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 28, 2009
Great recipe! Very easy and a great way to change up the typical pork tenderloin. Taste wonderful with fried apples!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 23, 2009
It was eaten, but the left-overs weren't :( Okay recipe.
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Cooking Level: Intermediate

Home Town: Alvin, Texas, USA
Living In: Murphy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 21, 2009
I used a lot less breadcrumbs than called for, closer to 1/2 cup for two medium tenderloins. I should have used more spices as many other reviewers did, but I was in a hurry/lazy. However, the tenderloins turned out very nice and juicy. I will use this recipe again, adding some extra spices!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 30, 2009
As written, this was kind of bland. Not all Italian seasoned bread crumbs are created equally though. I think the concept is good - next time I will use regular bread crumbs and my own seasonings. Oh, and I rubbed it with the olive oil then pressed into the bread crumbs. I agree with the others who say to cook it to 160 - will be too dry otherwise. Thanks for the great starting point.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 25, 2009
This was sooo great!!I made this for second Xmas day(26/12) and everybody loved it!Very easy to make,hardly took any time to prepare and the tenderloin turned out perfect,moist and delicious!!
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Cooking Level: Intermediate

Home Town: Heraklion, Crete, Greece
Living In: Thessaloniki, Central Macedonia, Greece

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 23, 2009
A simple and excellent way to make pork tenderloin! I followed the recipe except scaled the breading/olive oil in half as my tenderloin was smaller. I did add my own seasonings to the breading, and followed the advice to line the pan with foil. I also tented the pork with foil until the last 5 minutes - this will keep the breading from getting burned. The pork was incredibly moist, and did not need any sauce (even though I made a gravy). A nice versatile recipe I will make again - thanks!
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 3, 2009
Looks great, so tender, super easy recipe. Husband loved it, and that's not easy to accomplish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 3, 2009
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! :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 18, 2009
I followed the recipe as written, but this just wasn't for us.
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