Reviewer:

Reviewed: Jan. 29, 2013

I have made this recipie exacty as is and it is amazing plus I have used the leftover tenderloin medallions for the most amazing tenderloin sandwich. I have made this many many times and I am making it again tonight...thatnks for an awesome recipie as this is definitely a keeper...simple and fabulous....

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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Oconomowoc, Wisconsin, USA

Reviewed: Dec. 30, 2012

The BEST pork recipe that we have ever made. my husband asks for this dish once a week! So tender and juicy..and tasty!

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Reviewer:

meme

Reviewed: Dec. 28, 2012

I used the ingredients and method for the breaded pork tenderloin cutlets. They were delicious! I used my own marinara sauce and shredded mozzarella to make a real competitor for classic chicken parmesan.

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Reviewer:

mommd

Reviewed: Nov. 24, 2012

I usually have trouble cooking pork in the pan (getting the oil too hot or not hot enough) but this recipe turned out beautifully! A very nice change from beef and chicken and much easier than I thought to make.

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Reviewer:

brismo

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Reviewed: Oct. 31, 2012

simple and tastes great

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Reviewer:

morble

Cooking Level: Expert

Reviewed: Oct. 16, 2012

Will probably not make this again. The pork didn't cook in the amount of time the recipe called for.

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Reviewer:

Mrs. Pionke

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

Reviewed: Sep. 26, 2012

Wow, I am surprized how good this is! I only had bone in pork chops and always do flour, egg and then bread crumbs when I make something breaded in the skillet, I thought I'd only give 2 of my 4 chops a try with out the egg and flour and these are really good without the egg and flour. This is a really good gluten free reciepe with gluten free bread crumbs. Granted the chops with the flour (tapioca for gluten free)and eggs were pretty good too :) Give it a try as written, pretty good!

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