Reviewed: Oct. 31, 2012

I made this recipe exactly as written, and it was both moist and delicious. I used a 2-pk pork tenderloin purchased from Sam's Club, and only needed to trim off the tough "silver skin" and then follow the recipe. Easy peasy, and my company, an accomplished cook, called it her new favorite pork dinner!

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Reviewer:

Lory

Reviewed: Oct. 22, 2012

This was a game-time decision as it was after 5 and I had no time to marinate my 1# loin. I wound up just rubbing it with a little olive oil, sprinkling it with salt, pepper, onion powder and garlic powder, and then rolling it in some Italian breadcrumbs (probably less than 1/2 a cup). I probably wound up cooking it for about 50 minutes total - you'll just have to check based on your oven. It was so tasty and juicy. I made it with Quinoa with Peas and Sweet & Spicy Sweet Potatoes, both from this site. It was a good-looking and great-tasting dinner. DH and DS (5) loved the pork.

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Reviewer:

MEAUXJEAUX

Reviewed: Oct. 20, 2012

Tender tender tender!! I added a little more seasoning to the breadcrumbs but the meat turned out great : )

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Reviewer:

LAYDEEBUG

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Reviewed: Oct. 13, 2012

I was disappointed with this recipe. The pork was not dry but the breading just didn't add anything special to me. We ended up scraping it off. I am deleting this recipe from my box.

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Reviewer:

Joy

Cooking Level: Intermediate

Reviewed: Oct. 10, 2012

The first time I made this, I found it very hard to get the breadcrumbs to adhere to the pork. This time I took the advice of "DIANAMATT" and first oiled the pork (after salting and peppering it) then rolled it in the breadcrumbs. This worked better for me. And I used lemon flavored panko breadcrumbs by Progresso - this absoultely gave it a wonderful flavor! I think lemon is great with pork. I didn't give it five stars only because the crumbs still don't fully adhere this way, but it was definitely better.

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Reviewer:

Ro Ro

Cooking Level: Intermediate

Home Town: Middle Village, New York, USA

Reviewed: Oct. 9, 2012

Read the reviews and we marinated the pork beforehand in olive oil, garlic, and some herbs. The recipe called for way too much bread crumbs. I also tented the pork for 30 minutes as some of the reviews recommended. My husband loved it, I liked it. It just lacked something...

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Reviewer:

rmacmillans6

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Oct. 8, 2012

Delish, I spiced according to my taste, but otherwise followed the recipe. Very moist, easy and inexpensive. This one goes into the rotation!

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Reviewer:

BBWEBSTAR

Cooking Level: Expert

Reviewed: Oct. 7, 2012

We loved this. Unbelievably easy and tasty. Thanks for sharing.

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Reviewer:

Sue

Reviewed: Sep. 27, 2012

This was very tasty but I would cut the amount of bread crumbs down by half. I used a 2 lb tenderloin as suggested but there was way too much bread crumb mixture. I am not a huge fan of Italian flavored bread crumbs so I think next time I will make my own crumb/herb mixture. The meat came out moist and tender...very nice

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