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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Sarah

Cooking Level: Intermediate

Home Town: Fort Langley, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: Jul. 14, 2008

Great recipie..quick and easy! My family of 5 liked it...kids ages 6 and 3. Thanks for sharing!

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LeaEllen

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Reviewed: Jun. 30, 2008

Easiest and BEST! I used crushed Club Crackers for the crumbs one time in a pinch...and it was especially good. A favorite in our family.

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debora

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 17, 2008

This is a very good recipe but I changed it up a bit too... I added shredded parmesean cheese and garlic powder in with the bread crumbs. It was very good:)

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ChefMom

Cooking Level: Expert

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Reviewed: Jun. 12, 2008

Absolutely wonderful ! My children love this recipe. I also throw in rosemary and rub the tenderloin with a whole grain mustard before rolling in bread crumbs. Can't go wrong with this. If your oven is accurate than the 35 minutes is perfect !!

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Prissz

Cooking Level: Expert

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Reviewed: May 20, 2008

Very good dish.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 15, 2008

Even using the suggested revisions (salt, pepper, garlic powder) my family found it lacking in flavour. I probably wouldn't bother with this one again.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: May 10, 2008

The whole family loved this one! Olive oil is just too expensive for our budget right now so I used real butter (its expensive too but we buy it on sale and freeze the extra) to mix with the bread crumbs. There were an awful lot of excess bread crumbs in the bottom of the pan. If I were to make any changes I would simply just reduce the amount of bread crumbs used. Otherwise it was WONDERFUL! Naturally it reminded us of breaded pork chops. Great with scalloped potatoes and fresh peas from the garden.

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Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

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Reviewed: May 9, 2008

great!!! I added some garlic salt, but that was it...my husband, and brother loved it. thanks for the recipe!

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FRESHMONKEY

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Reviewed: May 7, 2008

This was great. I love robust flavor so I added a few seasonings, green onion and mustard before breading, and it turned out wonderful!

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chiromommy2130

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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Reviewed: May 4, 2008

Great Recipe! Did not change anything!

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San Antonio Realtor

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Cibolo, Texas, USA

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Reviewed: Apr. 24, 2008

I'm not sure I should give this five stars, since I added spices to the panko bread crumbs I used according to some suggestions, but as a "foundation" recipe, it was great, and really allows for experimentation. Sometimes, I just need to know what temp. to cook it and for how long! This is that. Simple, moist and good!

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 23, 2008

This was so simple, but the roast turned out to be very moist and just prfect. One thing, I would cook it a bit longer not at a higher temp but just a tad longer that wat has been suggested.

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Apr. 16, 2008

This dish is just like its name - Easy & Elegant. I read several reviews and marinated it overnight in a ziploc bag. Marinade consisted of olive oil, sliced garlic, dry mustard, salt and pepper. Put some rosemary in the panko crumbs and voila! It's delicious and even my one year old couldn't seem to get enough. Definitely goes into my "make again" recipe box.

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Jenna B.

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Irvine, California, USA

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Reviewed: Mar. 19, 2008

This was great. I will definitely make this again. It also was super simple. My only issue is that I overcooked the pork because I forgot that it keeps cooking for a few minutes even after you take it out of the oven. I will be more careful next time.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 13, 2008

This was a very tasty way to cook pork tenderloin. I coated the pork with olive oil, salt, pepper, and garlic pepper in a ziplock bag. Then I dumped in the bread crumbs and shook the bag until the pork was well-coated. I placed on a foil-lined pan and baked as directed. When it was done, there was a nice crust on the pork and I didn't have to clean a pan...I just threw out the foil. Next time I'll add some grated parmesan to the bread crumbs.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Mar. 11, 2008

definately a 4 star as listed, but a 5 star with a few little additions as suggested by others! What a great idea for a quick dinner that everyone absolutely loved. Thanks so much. I also rubbed the meat with salt and dry mustard powder, basil and rosemary before adding the crusted breadcrumb mixture. I am wondering what a little honey in the breadcrumb mixture would be like? I think I might add a tsp of liquid honey on the next try. A definate keeper to play so it can be made a few times in the month and not taste the same twice.

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Lorrie

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

I'm not a huge pork fan but this was good. The only thing I changed was putting a little seasoning on the pork before putting the bread crumbs on. I gave it 4 stars because the bread crumbs came off too easily when done cooking.

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AFWiffy

Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Feb. 15, 2008

This was definitely easy and elegant. I bought pork tenderloin that was already marinated in honey mustard and then all I did is add the bread crumbs. The pork took a while to cook though, probably 50 minutes. We were getting hungry and impatient so I ended up cutting it into slices to speed up the cooking. Next time I will make sure I have a meat thermometer on hand. It was super easy, still moist, and delicious. I will definitely make this again!

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