Reviewed: Jan. 30, 2008

Best and easiest pork tenderloin recipe I've found. I follow the recipe exactly...I just check it at 30 min cos my oven is a little crazy. SO easy and delicious!

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Mrs Mandy

Cooking Level: Intermediate

Home Town: Oak Island, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jan. 27, 2008

Very easy. The recipe made much more breading than I needed. Husband loved it, but I thought it was a little bland and pasty.

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LoveToCookFL

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Reviewed: Jan. 27, 2008

This was easy and very good! I drizzled a little olive oil on the tenderloin and then made the bread crumb mixture with plain bread crumbs (it was all I had) and seasoned the bread crumbs with garlic, salt and pepper, then rubbed it on the tenderloin. Will def. make again! Thanks..

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shelbie

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Reviewed: Jan. 26, 2008

Really easy and super tasty! I slathered mine in a zipper bag with olive oil, salt, lemon pepper, and garlic, then browned in a skilled before breading. I'll probably be making this on a regular basis. I can't wait to experiment with different herbs and seasonings in the breading mixture!

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schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Jan. 24, 2008

Love having several quick and easy recipes on hand and this one of them. Turns out great!

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 21, 2008

I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was WONDERFUL...so good that this is the first review I'm writing! All three of my kids asked for more, and they won't eat anything! Here's what I did: trim fat, coat with olive oil, sprinkle with salt, garlic powder, onion flakes and cracked pepper. Then I refridgerated it in a bag for an hour, but I think it would have been fine without. Then I poured some Progresso Italian Bread Crumbs into the bag and shook it until coated. Baked at 425 for 45 mintues. It was mouthwatering. Served with mashed potatoes and peas and it was a huge hit with almost no work. Try it!

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CHRISNOLAND

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Reviewed: Jan. 14, 2008

My entire family (including a very picky 2 year old) loved this! So easy, and a great way to cook a tenderloin in the oven in the wintertime.

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CYANISHAK

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

loved it - so moist and tender. i rubbed crushed garlic cloves and olive oil into the pork before breading it which worked great.

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Bethany

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Reviewed: Jan. 2, 2008

This was really good and so, so easy. I used panko bread crumbs which made it really crispy!

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Mia

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

It was a very flavorful, moist tenderloin and very easy. The breading kind of fell apart at the end of the baking time and was more thick than I'd imagined. Overall, it was very tasty and everyone loved it.

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A Rosen

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

simply delish

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TREEGRL97

Cooking Level: Expert

Home Town: Franklin, Wisconsin, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Dec. 29, 2007

This is definitely deserving of more than 5 stars! It was easy, quick, and extremely delicious. It was moist and flavorful. I will use this one again and again.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Dec. 27, 2007

Simple and tasty. Next time I will experiment with how I get the bread crumbs to stick to the tenderloin. Someone mentioned coating the meat in olive oil and then sprinkling with bread crumbs, this might work better for me since I had much of the bread crumbs fall off after cooking.

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lbg205

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 16, 2007

This was a quick and easy dinner. However, it made a huge mess, about 90% of the breading feel off of the pork.

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Angie L

Cooking Level: Intermediate

Home Town: Brookville, Pennsylvania, USA

Living In: Kadena, Okinawa, Japan

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Reviewed: Dec. 6, 2007

Very moist and tender. Traditional taste

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NESSLD

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Reviewed: Dec. 5, 2007

This recipe is easy and the meat turns out moist and tender, but, to us, the meat was bland tasting. First, I rubbed the pork with garlic flavored olive oil and ginger. Then I liberally sprinkled paprika, salt, pepper, Italian seasoning and garlic salt on the pork before breading. I also added Parmesan cheese to the Italian bread crumbs. Baking time was closer to 50 minutes. We are definitely in the minority here, most people seem to love this recipe, so I'd recommend giving it a try. However, I don't think I will be making this one again. Thank you, Susan Burget, for posting the recipe.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

This recipe is excellent! I would suggest baking only 30min., depending on size of tenderloins.

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irish

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Reviewed: Dec. 4, 2007

My boyfriend is a chef and intiminating to cook for. This was my first time I was left to cook the pork tenderloin and this came out moist, tender, and delicious. I even used salt-free bread crumbs and it was still rather tasty.

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kristena

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 28, 2007

I thought this was very good, and yes, very easy. My only complaint was that it was a little "Shake & Bake" like in taste, I think. I mean, I loved the olive oiled crumbs which created a crispy, crunchy outside, but after doing this homemade, I felt like I could have done a box of Shake & Bake. That being said, the cooking time was just perfect and my coating/topping did not over-brown or burn, so that was great. I did add some other herbs & spices/garlic to the recipe. All in all -- very easy and very happy family with this meal. (Served it with a boxed parmesean cous cous, which was a terrific accompaniment).

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