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My review
Easy and Elegant Pork Tenderloin
Susan Burget
"This main dish is beautiful in its presentation and always comes out tender and juicy even if you overcook it a little. The crust of bread crumbs holds in all the juices and adds a great look and taste to the finished product."
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Ingredients
55 m servings 437Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
- Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.
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Footnotes
- British English recipe for Breaded Pork Fillet.
- French recipe for Filets mignon panes.
- Australian recipe for Crumbed Pork Fillet.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 593787 Ratings
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Most helpful positive review
1/29/2006
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 te...
Most helpful critical review
1/21/2011
Two things. The pork should be seasoned first with a pinch of salt and pepper. Then maybe a touch of sage or bay leaf. I use both. Secondly, today's pork is no longer slop-fed like years ago so ...
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1/29/2006
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 te...
1/21/2008
I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was WONDERFUL...so good that this is the first review I'm writing! All three of my kids asked for more, and they...
9/28/2007
My teenagers inhaled this one!! I coated the tenderloin with oil and made homemade bread crumbs as my girls can't eat most storebought crumbs as they have milk intolerances. I mixed in oregano, ...
5/31/2003
Original Review Dec 2003: This was an incredibly quick and easy recipe. The presentation is beautiful and it was delicious! I followed the recipe exactly, with the exception of sprinkling the ...
12/2/2010
Easy, yes and perhaps you could even get away with elegant depending on what you choose to serve as your sides. First, you do have to spruce up the Italian seasoned bread crumbs. I always doct...
4/9/2007
Excellent dinner tonight! I did alter it some picking ideas from others here. I marinated it for 2 hours in a baggie of olive oil, mustard, crushed garlic, salt & pepper & some sliced green onio...
10/18/2005
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...
1/7/2007
This had so much flavor and was so tender and juicy. I seasoned it with onion and garlic salt. Then put it in a medium size bowl rolled it in olive oil then added italian seasoning and bread cru...
1/21/2011
Two things. The pork should be seasoned first with a pinch of salt and pepper. Then maybe a touch of sage or bay leaf. I use both. Secondly, today's pork is no longer slop-fed like years ago so ...