Reviewed: Nov. 12, 2009

Very good. I followed others advice and added garlic powder, salt, pepper, rosemary and basil. Yummy!

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Reviewed: Nov. 8, 2009

Very moist and tender. I seasoned with Salt, pepper and italian seasonings. The reason I gave it 4 stars (I wish there were 4 1/2) was when I cut the meat the "crust" fell off. It was sticky enough to stick to it to bake. I will make it again and and maybe add more oil. Thank you for a twist to pork tenderloin!

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 29, 2009

Fantastic! Juicy, flavorful and easy to make...who could ask for more? I also seasoned the pork prior to breadcrumming and used a roasted garlic olive oil. I also put some olive oil in the baking pan, nothing skuck and my pan did not burn. Pork can be dry, so I was pleased to taste how juicy this actually was. Make sure to cover with foil...helped trap the juices. Next time I will put in an oven bag to see if I can make it juicier!

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Myrna

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Reviewed: Oct. 23, 2009

Very easy and delicious. Pork came out very tender. We all loved this and I will make it again; will become a staple for my family. Thank you for sharing!

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SHECANDOIT

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Reviewed: Oct. 16, 2009

This was easy, delicious, and the pork came out so tender. Will make it again...

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Corry

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Reviewed: Oct. 13, 2009

I drizzled with oil, sprinkled with lemon pepper seasoning then just sprinkled all sides with bread crumbs right in the pan. Baked as per directions and finished with an apricot preserve/deli mustard/orange juice sauce from a different recipe on this site. I usually make extra at dinnertime because my family loves leftovers for lunch the next day,but alas, this was all gone in one sitting. We loved it!!

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CAKELADY1

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Reviewed: Oct. 10, 2009

This was great. Only thing is my breading started burning from the start. I think I'll cover it will foil next time as another reviewer suggested.

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troubles

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Reviewed: Oct. 8, 2009

Pretty good, but mine didn't come out that juicy, and I had trouble getting the breadcrumbs to stick. Will try again.

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Christin

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Reviewed: Oct. 5, 2009

My family loved it and they can sometimes be hard to please. I baked for only 30 mins and let it rest for 10mins. Served it with garlic smashed potatoes and fresh steamed broccoli. I will make this again.

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shuluvr

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Reviewed: Sep. 24, 2009

Very good recipe. Easy to make and tasty. However, the amount of breadcrumbs/olive oil was too much - we had a lot left over. (it was the right ratio of breadcrumbs to olive oil tho). Also, it does not need to be 1/4" thick - the excess all fell off when carving. Will make it again!!!

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Sep. 15, 2009

Awesome and very juicy!

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Heather

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Reviewed: Sep. 14, 2009

This was awesome...it was tender and yummy!! I never make good tenderloin and my husband actually complimented me on this one!! The only thing I added was some Parmesean Cheese to the mixture. Just be sure you have enough cook time. It was more like 1.5 hours to cook although I may have cooked at a lower temp too. Very easy. =)

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binks

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Reviewed: Aug. 30, 2009

I made this recipe for guests and then again the next day for my family. A few changes. I rubbed the tenderloin with olive oil, rubbed in salt, pepper and Italian seasonings and rolled it in the Italian seasoned bread crumbs. Cooked as directed to 160 degrees and let sit 10 minutes. Came out wonderful. It was properly cooked and still moist and tender. I will add this recipe to my collection. I also liked it because it was so easy and not time consuming.

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Jennas Nonna

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Reviewed: Aug. 18, 2009

This is now one of my son's favorite dishes. I had some problems with the breading also. I place the tenderloin on parchment when breading and use the parchment to "pack" the breading. I cook it on a rack in the roasting pan. I have also prepared this the night before and refrigerated it, which seemed to really help keep the breading in place. I have overcooked this at times, and it still tastes great.

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opentoedshoesan

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

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Reviewed: Aug. 13, 2009

This was a good recipe, pretty tasty. The only thing is that the breadcrumb layer fell off.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This was really good, but my crumb breading kind of came out like stuffing and kept falling off. However, the recipe was still very good, I will make it again. I did sear my pork loin beforehand and added more seasonings.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 15, 2009

I very much enjoyed this recipe, and my company did as well. I made it just as the recipe stated and it was easy and delicious.

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Jennifer from Florida

Cooking Level: Expert

Living In: Parrish, Florida, USA

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Reviewed: Jul. 5, 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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