Reviewed: Jan. 20, 2007

Truly a wonderful entree. I coated it with grain mustard, and used Panko breadcrumbs instead of Italian as suggested by some other reviewers. I cut the temperature back to 400 instead of 425 as I was afraid the bread crumbs would burn but would cook at 425 the next time. Could have been a bit browner. Will definitely make over and over!

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PATHEFLIN

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Reviewed: Jan. 18, 2007

Wonderful and easy. Like others, I did season the pork before the breading and oil went on...using pepper, garlic powder, italian seasoning and paprika. I then used a garlic flavored oil before breading it in a mixture consisting of Panko crumbs and Parmesan cheese. It does brown up quickley, as others mentioned, so I tented mine with foil for the first half of the cooking time (taking a tip from friend, suemck!). Will definitely use this one again. Thanks much!

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Chikee

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

This is very good - I took the advice of others and seasoned the pork before I rolled it in the bread crumbs. I used Mrs. Dash....Delicious!

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BARBW7676

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Reviewed: Jan. 12, 2007

This turned out fantastic with some changes! Based on other reviews, I seasoned the pork with garlic powder, onion powder, seasoning salt, pepper and italian seasoning. Then I put the olive oil on the pork and put the breadcrumbs and pork in a bag and shook to lightly coat. The end result was so delicious and tender, thanks so much for the recipe!

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Reviewer:

Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jan. 7, 2007

This had so much flavor and was so tender and juicy. I seasoned it with onion and garlic salt. Then put it in a medium size bowl rolled it in olive oil then added italian seasoning and bread crumbs in a gallon size ziplock bag, put the pork in the bag and pressed the bread crumb mixture on. Cooked it at 350 uncovered for 1 hour. YUMM Thank you !!

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 7, 2007

Wow was this good! I added a bit of fresh rosemary to the bread crumbs to add more flavor, as well as sprinkle garlic powder on the tenderloin before covering with bread crumbs. Will do again! Thanks!

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mainerpeg

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Reviewed: Dec. 31, 2006

This recipe was very easy to make. I actually substituted the bread crumbs with crushed seasoned croutons. The extra crunch was a nice addition.

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Nicole

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Reviewed: Dec. 30, 2006

Just made this tonight and received rave reviews from my family. I followed several suggestions from earlier reviewers. To ease clean-up and avoid possible burning of the breadcrumbs, I lined a speckled roaster with foil, then draped a sheet of foil over the top. I liberally coated my 3 tenderloins with garlic salt, pepper and Emeril's Italian seasoning. I used fine Italian breadcrumbs, patting them on the pork after rubbing olive oil on them. I baked for 40 minutes at 425, and they were juicy, full of flavor without a hint of scorched crumbs. They had the flavor of a turkey and dressing dinner, with much, much less trouble!

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K.A.

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Reviewed: Dec. 17, 2006

This was so tender and juicy and delicious. I couldn't believe it with so few ingredients. Thanks.

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 10, 2006

This was my first time cooking pork tenderloin, and it was a success! I read the other reviews and followed some of the suggesions. I rubbed the tenderloin with a little bit of olive oil. Then I sprinkled both sides with garlic powder, onion powder, italian seasoning, black pepper and Mrs. Dash. I put some seasoned breadcrumbs in a bag and put the tenderloin in the bag. I shook until the tenderloin was coated. It was nowhere near as thick a coating as in the original recipe. I baked for 35 minutes and had no problems with burning breadcrumbs. Delish!!

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DELJAH

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Reviewed: Nov. 19, 2006

Excellent and easy to make. My wife and I loved it. Will make again.

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Irish Nation

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Bristol, Indiana, USA

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Reviewed: Nov. 18, 2006

I loved this recipe and so did the family. The only thing I found was that the excess breading started to burn after about 15 minutes. Solved that problem by lowering the temperature a bit and very loosely covering it with a piece of foil. Made this recipe twice in one month.

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ktgc

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Reviewed: Nov. 15, 2006

Works great with Costco Pork Tenderloin. So moist and tender. The kids loved this one also. I used Progresso Garlic and Herb bread crumbs.

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MMONSIEGNEUR

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Reviewed: Oct. 1, 2006

This was a quick easy meal. I put the pork in the oven and then put unpeeled potatoes on the bottom rack of the oven. It was all ready at the same time and took 5 minutes to prepare.

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DGET

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Reviewed: Sep. 17, 2006

This was awesome! Very moist and juicy! I had to use a small pork loin instead of a tenderloin and it still came out wonderful. Just had to cook it longer. The breading keeps the juices inside and it was wonderful. The whole family loved it. I did have a problem with the breading burning, so I turned the temperature down and scraped off the very top and moistened the bread crumbs with butter spray. Still turned out great. I think I will use less bread crumbs and more oil so the breading stays moist. I also used the ziploc bag to get the breading on there. Thank you for the recipe Susan!

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Momof3

Cooking Level: Expert

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Reviewed: Sep. 5, 2006

Excellent recipe! I have been looking for a non-apple pork tenderloin recipe and this was perfect. I rubbed the tenderloin with oil and garlic and sprinkled with salt, then shook it in a bag full of the italian bread crumbs. Delicious, thanks very much!

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Sep. 4, 2006

Excellent recipe. I had been holding onto this one for awhile and finally decided to make it for supper tonight. My only change was adding rosemary & Herbes de Provence spice to the Italian bread crumbs. The taste was wonderful and very moist. Thanks

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LESLEYfromWI

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Reviewed: Aug. 26, 2006

Very good and tastey. Kids ate every bite which is always good to see. I used italien bread crumbs.I had a 31/2 lb tenderloin which needed to cook longer. A keeper in my book.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 15, 2006

Wonderful and easy way to cook pork tenderloin. I've made this a few times already and it always comes out moist. I would recommend shaking the tenderloin in a bag with the breadcrumbs rather than trying to pat the breadcrumb mixture onto the tenderloin. I also sprinkled the tenderloin with cayenne pepper before coating with the breadcrumbs to give a little kick!

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meme

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Reviewed: Jul. 27, 2006

Outstanding! The only thing I did differently was to add a little garlic powder and onion powder to the breadcrumbs. Husband loved it! Thanks so much, Susan!

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