Reviewed: Feb. 13, 2009

I LOVE this recipe and use it once a week.

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jillian

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Reviewed: Jan. 22, 2009

Great!! I took other advice and used salt, pepper and garlic powder (mixed it with bread crumbs). I used egg instead of oil to coat the pork tenderloin in and I pan fried the tenderloin in a fry pan with heated olive oil until the breading turned a nice golden colour. Afterward I set each tenderloin on a wire cooking rack placed on a baking sheet. This allowed the pork tenderloin to fully cook and helps drain the oil and liquids while keeping the batter crispy. I used this cooking method for all my battered dished and they all come out perfect. I liked this recipe just the way it was but would be interested it trying other spices (rosemary) as other users suggested. I served this with a creamy bacon & shallot sauce that I concocted and it to die for. I may need to share the recipe!

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Erin

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Jan. 16, 2009

This was very good. I took the advice of a few other reviewers and marinated the pork tender-loin in a honey-mustard marinade I made. I coated the meat with the bread crumbs, then mixed some egg into the rest of the crumbs and pressed it on to the outside for some extra coating. This was my first breaded meat dish and I'm very glad I tried it! I did find that it definitely needs to be covered as several reviewers have noted, and that I needed to avoid having too many bread crumbs on around the base of the meat, as those cooked much faster than the rest and I actually had to pull it out of the oven and scrape the extra away. I'll definitely make this recipe again.

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Meli

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 12, 2009

I tried the suggestions of rubbing the meat with salt, pepper and garlic powder prior to the bread crumbs. I guess that I rubbed in a little too much salt, because the meat was *very salty*. I would try this recipe again, but I'll have to pay attention to how much seasoning I add.

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Emma

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

I've made this twice and had a hard time getting the breading to stick to the pork, but it did keep the tenderloin very juicy and moist. Second time around I sprinkled a little garlic and onion powder on the pork and added a little parmesan cheese to the breading.

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 19, 2008

This was great. I followed Chrisnoland suggestions and it nturned out fabulous. I never cooked pork tenderloin before and was a little skeptical about the cooking time but it was right on the money. If you try this recipe you won't be sorry.

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healthycook1964

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Dec. 5, 2008

This is getting 5 stars because it was sooooo easy. The taste really was very good as well. WE will definitely be having this again! Thanks!

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THECINAS

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Reviewed: Nov. 26, 2008

the tenderloin was very bland the only taste was the breading. My family was not fond of it at all

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T RUIZ

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Reviewed: Nov. 24, 2008

Very tasty! I cooked mine for plus 15 mins and covered with foil half way. I used a garlic/lemon prepkg pork loin. I wish the crust was "crusty".. maybe add an egg?

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SLASHY

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Reviewed: Nov. 20, 2008

Loved this recipe! Like someone said before...it was nice to fix a tenderloin that didn't have to be marinated for hours! I used the club crackers (with Italian dsg. seasoning) as one reviewer suggested....was very good but next time I want to try the Italian bread crumbs.

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Mom2Blake

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Reviewed: Nov. 16, 2008

Super easy and very good! I did have to cook mine for a few extra minutes b/c the middle was a little pink.

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Meredith E.

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

I will not make this again.

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kelly1097

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Reviewed: Nov. 13, 2008

This recipe is a keeper! After reading reviews, I decided to add a little salt, pepper & garlic powder to the pork before rolling it in the olive oil and then through the breadcrumbs. I also added grated parmesan to the italian style bread crumbs and put aluminum foil on the bottom of my baking sheet for easy clean-up. The other thing, and I think this was most important - TENT ALUMINUM FOIL OVER THE TOP for the first 27 or so minutes because if I hadn't done that, I'm quite sure the entire topping would have been burned. Anyway, this was absolutely delicious and very moist. My boyfriend enjoyed it so much that he requested a repeat performance next week.

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 4, 2008

Okay, this was delicious! I never cook pork roasts because they come out dry and nasty, but this was so easy and delicious! I did season the roast a little bit before adding the bread crumbs. Thanks for posting this recipe. I will definitely be making it again.

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Nov. 2, 2008

This was a nice, moist pork recipe. I coated the pork with a bit of "hearty" mustard. I also added garlic powder and seasoned salt to the bread crumbs as suggested. Everyone loved it and gave it 4 stars!

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FRAZZLEDMOMMY

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Reviewed: Sep. 25, 2008

I absolutely Love this recipe! It's so nice to find a recipe for tenderloin that doesn't have to be marinated for 8 hours! I changed just one tiny thing, only about 1/4 cup of olive oil mixed with dijon mustard, italian dressing and onion powder. I figured why add that much fat/calories when you can get the same taste with less? It turned out fantastic & cooked perfectly in exactly the time listed. Thanks again!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

I tried this recipe and I did use pepper and garlic salt and then coated it with the breading mixture - I loved it couldnt stop eating it. great!

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camrob

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Reviewed: Sep. 15, 2008

I followed the lead of another reviewer and rubbed my tenderloin with grainy mustard, a sprinkle of garlic powder and rolled it in crumbs. I added fresh rosemary and fresh parmesan. Seared the loin and then popped it in the oven.

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badfish

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Reviewed: Aug. 22, 2008

Love this recipe!! I added salt, pepper, garlic powder, and onion powder prior to the bread crumb mix and this came out wonderful. I will use this again and again!

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MCCOMBSS

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Reviewed: Aug. 11, 2008

Very good and simple...the question is to the cook and if they overcook the tenderloins !? We like our's a little pink ...Very good...thank for the recipe !

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