This looked good and easy and it was actually both. I read many reviews before doing this, and decided to try it first without any modifications except lining the pan with foil and tenting the tenderloin. I have a digital accurate oven and did not use a meat thermometer or probe.The bread crumbs at the ends were still a bit charred. Also, the tenderloin shrunk up a little and pulled away at the ends of the crusting. I think cooking at a little bit lower temp will fix this. Contadina Seasoned Bread Crumbs, an old standby, were very flavorful right out of the container. Next time I do this I'll use fewer breadcrumbs and maybe rub some egg yolk over the tenderloin to help the crumb mixture stick. Again, it was easy to prep, and was plenty good fixed up and cooked up exactly as written.
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This looked good and easy and it was actually both. I read many reviews before doing this,...