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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

meme

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2006

This was good, but not exceptional. I followed recipe as-is, and although it looked wonderful, it did not measure up to my expectations, especially after the rave reviews I read. Definately worth trying, though!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Pass Christian, Mississippi, USA

Living In: Ledyard, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2006

My husband is a very big fan of this recipe and requests it often. I have coated the tenderloin in brown mustard before breading it for a different taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susan Kay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2006

This could not be any easier to make. I used panko bread crumbs, rubbed first with EVOO, garlic powder and rosemary. You could use any spice and or herb you wanted and any type of bread or cracker crumbs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BRBEBE

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Oakton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2006

Overall it was an "okay" recipe. I didn't have Italian breadcrumbs so I seasoned my breadcrumbs with some Greek seasoning and used extra virgin olive oil. I also salted the meat a little bit before applying the crust. The crust was really nice but I found the meat to be a tad on the bland side. Unfortunately I didn't have time to marinade it like others suggested and IMO it really needs it. I'm not sure I'll be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2006

This was fantistic...I finally made pork without it being super dry. I used a marinated tenderloin along with the Italian seasoned crumbs. The whole family loved it! Thanks for the idea

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CMARTIN650

Cooking Level: Intermediate

Living In: Portage, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2006

My wife and I love this recipe. It truly is easy and elegant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GIDEONTOTG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2006

I only had plain breadcrumbs on hand, and while looking through my spice cabinet to add italian seasoning, I came across Emeril's Bayou seasoning. I decided to mix that in with the breadcrumbs instead. The family loved it. Very tender and moist meat. I will be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CESAW897

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2006

I am going to go ahead and give this five stars because it is a good starting point. I knew there needed to be more seasonings added and the reviews verified that. I rubbed olive oil over the tenderloins, followed by some dijon mustard. Sprinkled on garlic powder, salt and pepper and then rolled in Japanese panko bread crumbs with crushed rosemary. Seared on top of the stove with some butter for a few minutes and then put in the oven to finish cooking. Everyone loved this. It looked beautiful, was incredibly moist and simple to prepare. Cannot wait to make it again. Served with sauteed green beans and seasoned potato wedges.

Was this review helpful? [ YES ]
144 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2006

Simple but very good recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauren

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

The pork needed more flavor, but the crust was delicious, and the meat nice and tender. Maybe I will marinate next time to get more flavor in the meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

I used a marinated pork loin and shook the loin in a plastic bag with the bread crumbs to get them on there.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2005

This was only my second pork tendeloin ever. It was very yummy and juicy, but I only had regular bread crumbs, so I added some italian seasoning. My only complaint is that it needed just a little more flavor (we are garlic people)so next time I think I will add some fresh chopped garlic to the mixture. I made it in my toaster oven/broiler and shut it off after 25 minutes. It kept cooking and was perfectly done and juicy because of the bread crumbs.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KLINDVALL

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: Portland, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2005

Good flavor. Hard to get the right consistency to make the breadcrumbs stick to the pork. Also, it looked horrible, not elegant at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookerkate

Cooking Level: Intermediate

Home Town: Grass Valley, California, USA

Living In: Pleasanton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2005

This was so easy and yummy. Even my daughter who doesn't do pork loved it! Only changes were: I sprinkled both sides of the pork with garlic powder and pepper after rubbing it with the EVOO. yum

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KARENL1956

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2005

This was moist and delicious. It doesn't get much easier

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2005

tasty, juicy, and very easy to make. Now it just needs a gravy to put on it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TANYA48460

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2005

This couldn't have been any more tender! Instead of mixing the olive oil with the bread crumbs, I rubbed the tenderloin with the oil, then rolled in the breadcrumbs. Such an easy dish to serve for company.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

DIANAMATT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Easy and Elegant Pork Tenderloin

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!