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

Living In: Louisville, Kentucky, USA

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

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

Home Town: Pass Christian, Mississippi, USA
Living In: Ledyard, Connecticut, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA
Living In: Oakton, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
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.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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

Living In: Portage, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 14, 2006
My wife and I love this recipe. It truly is easy and elegant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
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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: 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.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 2, 2006
Simple but very good recipe!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
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.
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Cooking Level: Intermediate

Living In: Carlsbad, California, USA

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

Living In: Richmond, Virginia, USA

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

Home Town: Bath, Maine, USA
Living In: Portland, Maine, USA

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

Home Town: Grass Valley, California, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2005
This was moist and delicious. It doesn't get much easier
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Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA
Living In: Black Mountain, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 5, 2005
tasty, juicy, and very easy to make. Now it just needs a gravy to put on it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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.
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