The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 26, 2007
super easy - great flavor (I added seasonings to the bread crumbs) the pork really turns out tender, moist and it had a great presentation. thanks
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 26, 2007
While the end result was quite tasty I will note, DON'T cut your tenderloin to see if the center is still pink. It lets all of the juices out making the pork dry out. I didn't realize this and did cut one of my tenderloins...it came out extremly dry, while the uncut one moist and delicious!!!
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Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 25, 2007
I'll definitely make this recipe again- it was easy and there was no leftovers! I put olive oil in a ziptop bag along with some mustard and garlic and marinated the pork for just a little while. Then I coated the pork with seasoned bread crumbs. I did spray the coated pork with cooking spray a few times while it was cooking to help the breading form a nice crust. The pork came out perfect and not dry at all.
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Cooking Level: Intermediate

Home Town: Hightstown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 24, 2007
Was tasty and certainly easy enough but It could use more flavor. Next time I make it I will marinate it first like another reader in Olive Oil and garlic. I will give it another try.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 21, 2007
quick, easy and tasty. i followed as said adding only a light sprinkle of garlic powder on top of crust before baking. tented then browned as suggested. might try this on porkchops shake and bake never coats as well or is as tasty
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Cooking Level: Expert

Home Town: Griswold, Connecticut, USA
Living In: Jonesboro, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 21, 2007
simple and delicious. The slices also make for great sandwiches the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 14, 2007
Great recipe. Did add parmesan cheese to bread crumb mixture. Crumb mixture keeps tenderloin moist and tender. My family loved it. Definitely a keeper.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 12, 2007
Great basic recipe in a pinch. I added some spices that we prefer but other than that simple, optional addition, this recipe is great.
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Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA
Living In: North Bend, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 4, 2007
Outstanding. Incredibly easy. Great for company or just when in a hurry. Most tenderloin recipes need marinating and planning ahead. This one is perfect for when it is too late to marinade. I sprinkled the tenderloin with salt,pepper,garlic powder and onion powder liberally before coating with the seasoned breadcrumbs. There was none left for the fridge!
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Cooking Level: Intermediate

Living In: Norwood, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 4, 2007
Very good and easy to make!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 25, 2007
I made this exactly like the recipe called for except I added a little parmasian cheese, garlic salt and Italian seasoning. Everyone loved it. The crust was very tasty. I will be making this one again.
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Jon

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 25, 2007
Very moist and tender. I added Parmesan to the coating and really liked it. Even my picky 6 yr old enjoyed it! A keeper for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 23, 2007
Very good! Great flavor! Will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 4, 2007
It was good, but the breading came out a little more moist that I like. I like my breading to be a little dry and crisp.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 28, 2007
My teenagers inhaled this one!! I coated the tenderloin with oil and made homemade bread crumbs as my girls can't eat most storebought crumbs as they have milk intolerances. I mixed in oregano, basil, rosemary, onion and garlic powder. This was the most moist pork I've ever had. Do place it on a sheet of tinfoil to keep from having to scrub the pan and tent it with tinfoil, because it burns within a few minutes if left uncovered. Uncover during the last few minutes to brown crust. It certainly helps to have it stand at the end. Overall, it was just terrific
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 12, 2007
So good! Definitely tent, and take the tent off the last 10 minutes.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 11, 2007
Easy and good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 25, 2007
This one is just as easy and yummy as everyone says. I have no idea how they get the crumbs so thick, but thinner works great - just don't add extra to cover any bare spots or you'll have little dry spots. Be sure to tent the meat (maybe even cover it part of the time) to keep it from getting a bit dry. Serving gravy with it is really good!
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