Reviewed: Dec. 9, 2010

Delicious! We've been following this recipe for years, and it's one of my favorites! I do substitute thinly sliced pork chops, instead of the tenderloin. Such a good recipe that everyone in the family (including my picky children) loves!

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

Reviewer:

crick8401

Reviewed: Aug. 12, 2010

My family loved this recipe.

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

Reviewer:

petrov32

Cooking Level: Professional

Living In: Greenwood, Nova Scotia, Canada

Reviewed: Feb. 22, 2010

This was a really good recipe..my boyfriend is really picky and loved this ...I added fresh shredded parmasan and lemon zest, italian seasoning, salt, pepper into the breading and just browned the tenderloin did not cook through ...took out of oven about 5 mins early ..perfectly done and very tender

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

Reviewer:

susied

Reviewed: Dec. 1, 2009

Hands down the best piece of pork tenderloin I've ever eaten! I checked mine after 35 minutes at 325 and it was done. I will definitely be making this again (and again, and again). Thanks!!

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

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 19, 2009

Excellent recipe! I had actually never cooked pork tenderloin before and I was very pleased with how they turned out!My husband loved it.

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

Reviewer:

JanaB

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Medford, Oregon, USA

Reviewed: Jul. 18, 2009

WAY too much oregano. I might try this again without any oregano. Also, if cut into 1/4" pieces, I don't think they need to be thinned.

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

Reviewer:

Cooking Level: Intermediate

Home Town: Long Lake, Minnesota, USA

Reviewed: Apr. 29, 2009

i make this recipe all the time, the only thing i would change is to not pound them out too thin, i would say about 3/4" thick is perfect, maybe shorten the baking time to about 20min. or else they get too tough, other than that they're perfect!

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

Reviewer:

LIZARD7927

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Reviewed: Feb. 22, 2009

This is an old family favorite. You have to try this substitution... Instead of garlic salt..use garlic powder. Include kosher or sea salt to taste. Instead of oragono...use ground rosemary...it makes the whole recipe. Ground rosemary is hard to find. I buy dried rosemary sticks and grind them in my bullet.

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

Reviewer:

emm beee

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Reviewed: Jan. 30, 2009

I miss the Pork Tenderloin sandwiches we would get where we grew up in Indiana. Those were always deep-fried. This recipe has all the flavor without being deep-fried. It was a huge hit with my family. Looking forward to making this recipe again soon.

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