Easy and Elegant Pork Tenderloin

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.

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 tenderloins with a little garlic powder and black pepper prior to breading. It does seem to be a lot of breading, but the crumbs contain all the flavor, and using the amount called for ensures you have enough left for a nice breading after slicing. Line your pan with foil -- the meat won't stick and you won't have a pan to wash! :) Update - Feb 2009: I've made this so many times and just wanted to add that I try to remove from the oven when the internal temp is 145 because USDA guidelines for whole pieces of pork have changed since my original review. Because pork tenderloins are so lean, you don't want to overcook them as they can easily dry out. A bit of pink is good in this instance! Use a meat thermometer and remove when temp hits 145. Keep in mind that the internal temp will rise a few degrees during the standing process. So juicy, tender and delicious! One of our favorite recipes!

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 doctor them up with a bit of garlic, parsley, italian seasoning, crushed rosemary, and Parmesan cheese. I eyeball everything and mix it together. Now, instead of the oil I tried something a little bit different. I used an egg wash - two eggs with a little milk. I dipped the tenderloins in the egg and bread crumb mixture twice, essentially "double dipping" in order to get a nice thick bread crumb coating. I sprayed the bottom of the pan with Pam to prevent sticking, put the tendeloins in and took the rest of the egg and breadcrumb mixture combined them forming a stuffing mixture and layed that into the pan as well. I sprayed a little Pam over everything, baked the tenderloins at 400 for 20 minutes, turned them and baked for another 25 minutes. They were moist, tender, and juicy - perfect. There's nothing worse than dried out pork!

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 onions. Then I put the breadcrumbs in a large baggie, placed the tenderloin in & shook it up til it was coated. I baked at 425 covered w/ tented foil. Baked 1/2 hr & then removed foil. Baked til it registered 145 degrees. Let it rest for 10 mins & it was very tender & flavorful. My very picky chef father in law was impressed! I served w/ roast potatoes, salad & leftover green bean casserole we had yesterday (Easter). Thanks for the inspiration!

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.

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 crumbs in a gallon size ziplock bag, put the pork in the bag and pressed the bread crumb mixture on. Cooked it at 350 uncovered for 1 hour. YUMM Thank you !!

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 it does NOT have to be cooked to 165! I tried this recipe and it was too dry without sauce.The fact is with such a lean cut, never cook boneless pork loin past 150-155 at the most. Todays pork is grain fed and does not carry the bacteria it once had. Any good restaurant will cook pork loin to medium at the most. And use a thermometer that you can leave in the meat while cooking. The same reason you don't cut the meat for at least 15 minutes after cooking is the same reason you don't poke holes in it with a thermometer. All the juices will leak out. You can get a meat thermometer with the base that sits on the counter for under $ 10.00. For anyone who roasts meat, this is an essential kitchen tool. It will make all the difference in your roasts. I promise!

One of our favorite pork recipes...and so easy! Should be called "Pork Prime Rib." I rubbed the tenderloin with garlic salt and pepper before breading. I also used garlic/rosemary olive oil mixed with the Italian bread crumbs. I made a brown gravy with merlot to go with it and it was a PERFECT meal with mashed potatoes and green beans. Great comfort food!

Wonderful and easy. Like others, I did season the pork before the breading and oil went on...using pepper, garlic powder, italian seasoning and paprika. I then used a garlic flavored oil before breading it in a mixture consisting of Panko crumbs and Parmesan cheese. It does brown up quickley, as others mentioned, so I tented mine with foil for the first half of the cooking time (taking a tip from friend, suemck!). Will definitely use this one again. Thanks much!

I made this following the original directions the first time (with the exception of seasoning the tenderloin with pepper and garlic powder before adding the bread crumb coating) and it was delicious and well-received by my husband. For Easter dinner, I made it and halved the bread crumb mixture because my inlaws are on a lower carb diet and the thick breading might have turned off my mother in law. It was even BETTER with just half the breading, and looked like it was a LOT more effort to make than it was.

I made this last night and it was delicious. I did add a few things after reading others reviews. First I combined 1/4 tsp coarse salt, 1/2 tsp cracked pepper, and dried thyme. (I didn't actually measure, but that sounds right.) I rubbed this all over the meat. I had 1 small tenderloin. Next I diced two cloves of garlic and added it to a plastic bag with 1/4 cup olive oil and 1 tbsp Gray Poupon mustard, and placed the meat into marinade for 1/2 hour in the frig. I then mixed 1/2 cup bread crumbs, 1/4 cup Parmesan cheese, 1/4 tsp dried basil, oregano, onion power. Combined the garlic marinade, bread crumb mix and a little extra olive oil to make moist enough to stick to meat. Pressed all around sides, placed in a sprayed Pyrex dish with cooking spray, covered with foil, and cooked at 425 for 35-40 minutes. Came out perfect pork temperature, and let rest for 10 minutes before serving. Boyfriend smacked it up and said "it was good baby". Thanks, Molly

Is this tender or what?! I have to admit that the limited ingredient list worried me a little but then again, it is what intrigued me. I would highly suggest that you do the recipe “as is” the first time and not modify it to a point that it is not longer the same recipe. I even broke my rule and decided to tent it for half of the time, after reading some reviews. I did not come out as “crunchy” as I would have like. So next time, and there will be a next time, I will not tent it. However, that did not dent my reaction to how moist, tender, and good this simple recipe was. Awesome!

Fantastic! Only took a few minutes to put together. Followed other reviews. Coated with olive oil and added garlic powder, onion powder, salt and pepper. I rolled in Progresso italian bread crumbs. Lined a shallow baking dish and sprayed with Pam for easy clean up. Covered lightly with aluminum foil. I baked 22 minutes and then turned and cooked another 22 minutes. Browned on both sides very nice. If I didn't turn it, the bottom would have gotten burned and the top would not have browned at all. Excellent flavor and very moist. I will make again.

Try a coating of dijon mustard and use a crumbled cornbread/butter/herb mix. Awesome!

I found this recipe VERY easy. I took the fellow reviewers advice, and first seasoned the tenderloin with salt, pepper, garlic powder, and onion powder. I then took the advice of other reviewers and added a little Panko to the Italian bread crumbs. I coated the entire tenderloin and made a foil tent, since 425 is a very high temp, and I was concerned it would take longer than 35 minutes. It took approximately 45 minutes, and it came out very tender, and juicy. My son ate so much he game himself a tummy ache, and my boyfriend said this was the best thing I have ever cooked for him. I will definitely make this again!

Easy and Delicious! I marinated the loin for 45 minutes in lemon juice, olive oil, Dijon and garlic (powder). Put the Bread Crumbs in a Zip Lock bad and did the Shake 'n Bake thing to coat it. Cooked at 425 for 35 minutes, rested and had an amazing meat course! Bon appétit...

Loved this recipe. Made it exactly as written and it was juicy and flavorful. Cannot understand why some change the recipe so that it isn't even the same recipe as the originator submitted.

So delicious! But, the breading always gives me a headache, as it will not stay stuck on with the right thickness, at least not without a not of work. After accomplished to somewhat acceptable, it is so juicy and yummy!

My sister made this dish twice and was raving about it. I finally decided to make it for dinner for my boyfriend and myself, and it was unbelievably delicious. I added the olive oil directly onto the pork prior to adding the additional ingredients (garlic powder and black pepper, then bread crumbs, as suggested by other reviewers), and it worked perfectly. Such a great dish...I would recommend this to anyone.

I just seasoned the tenderloin to my liking, Fiesta Fajita Seasoning, Cavender's Greek Seasoning, and a touch of garlic powder. (WalMart carries the Fajita and Cavender's.) Then I just used unseasoned breadcrumbs. I prefer Panko breadcrumbs because they stay crispy.

I tried this recipe and despite adding additional seasoning found it very plain. I just want to also say that when a positive review is given, it should be given on the recipe as written. I have found several recipes in which reviewers give rave review of recipes after listing all they did to change the recipe. This is really a review of their recipe not the one posted.

You definitely need to lightly lay some foil over this or it will burn, spray the dish with Pam before putting the tenderloin in the oven and for sure use a meat thermometer. It was good.

I have made this many times. I add salt, pepper and garlic powder to taste in the crumb mixture before adding the oil. Also, dry your pork loin well so that the mixture will stick to the meat.

I've made this for years. Coat the tenderloin with olive oil and roll in crumbs . . . much easier. I add a little coarse ground pepper and a little extra basil to the mix. I suggest not over-doing the spices . . . takes away from the wonderful flavor of the pork. Instead of a flat pan, I roast it. I haven't met anyone who doesn't like this . . . and it's so easy! I just read some of the reviews mentioning it was too dry. The culprit could be your oven. If you have a gas oven, always reduce the temp. 15 degrees . . . 410 degrees and that goes for everything.

This is a good solid simple pork recipe similar to the way I have done it for years, though it should be noted that the USDA has recently lowered the safe cooking temp for fresh pork to 145 degrees, I use a remote meat thermometer and pull mine from the oven at 140, let it rest for 15 minutes and it will hit 150 degrees, let it cool a little aftert that before slicing and you will be rewarded with tender moist pork, a little pink in pork is fine, but not poultry.

I had very little time to prepare dinner tonight (home from store with a raw tenderloin at 6:45pm on a school night). This recipe was so easy, and SO good! (Not to mention the fun it was to slap the olive oil/breadcrumb mixture onto the tenderloin like I was making a mud sculpture...) My very picky kids gobbled it down in no time and although I did add some specialty rosemary/garlic sea salts to the mixture, otherwise followed the original instructions exactly. Served with steamed broccoli and rice pilaf. I also made a yummy mushroom gravy but this dish really doesn't need it. It's definitely going to become a regular in this house!

Awesome.

This recipe is a keeper! After reading reviews, I decided to add a little salt, pepper & garlic powder to the pork before rolling it in the olive oil and then through the breadcrumbs. I also added grated parmesan to the italian style bread crumbs and put aluminum foil on the bottom of my baking sheet for easy clean-up. The other thing, and I think this was most important - TENT ALUMINUM FOIL OVER THE TOP for the first 27 or so minutes because if I hadn't done that, I'm quite sure the entire topping would have been burned. Anyway, this was absolutely delicious and very moist. My boyfriend enjoyed it so much that he requested a repeat performance next week.

Absolutely DELICIOUS! Tender, juicy and full of flavor! I seasoned the pork tenderloin roast with salt, pepper & garlic powder, prior to breading. I used Italian flavored Panko bread crumbs and followed the recipe as posted. My family loved it! Thank you for this wonderful recipe - will be forever in my recipe collection! YUMMY!

This was so DELICIOUS! My husband ABSOLUTELY loved this! I did do what other reveiwers did too. I spiced it up with garlic salt, rosemary,a little salt+pepper and then rubbed it down with dijon mustard. Then I let it marinate in the olive oil in a bag in the fridge for 1 1/2hrs. Then I took it out and rolled it in the breadcrumbs and put it in a pan with aluminum foil(made a tent)and stuck it in the oven until it reached 145-150 degrees. Took it out and let it rest for 10mins. I also made a sauce from another recipie on here "Pork Tenderloin with Dijon Marsala sauce". It was banging ya'll!! THANKS for sharing!!

I've made this twice now, and both times the pork has come out perfectly. Delicious! I rubbed the pork with garlic salt and crushed black pepper first, but otherwise followed the directions as stated.

This was so moist and tender, and the flavor was wonderful. I used homemade bread crumbs flavored with oregano, garlic, salt and pepper. I rolled the loin in the olive oil and then the crumbs. Thanks for this recipe - I'll certainly add it to my go-to menu ideas!

Absolutely DELICIOUS! Tender, juicy and full of flavor! I seasoned the pork tenderloin roast with salt, pepper & garlic powder, prior to breading. I used Italian flavored Panko bread crumbs and followed the recipe as posted. My family loved it! Thank you for this wonderful recipe - will be forever in my recipe collection! YUMMY!

Great!! I took other advice and used salt, pepper and garlic powder (mixed it with bread crumbs). I used egg instead of oil to coat the pork tenderloin in and I pan fried the tenderloin in a fry pan with heated olive oil until the breading turned a nice golden colour. Afterward I set each tenderloin on a wire cooking rack placed on a baking sheet. This allowed the pork tenderloin to fully cook and helps drain the oil and liquids while keeping the batter crispy. I used this cooking method for all my battered dished and they all come out perfect. I liked this recipe just the way it was but would be interested it trying other spices (rosemary) as other users suggested. I served this with a creamy bacon & shallot sauce that I concocted and it to die for. I may need to share the recipe!

I used mostly Panko, plus little bit of Italian crumbs + 1/3 part parm & spices (crushed rosemary, garlic power, onion salt/pep). Double dipped in egg then crumbs, and fried to brown, then in over at 400. Next time consider making a sauce for dipping, either pizza or mushrm

I made this tonight and it was delicious, the meat was very tender and not dry at all. All I did a bit different was roll the meat in oil, the coat it with Italian bread crumbs to which I added some garlic powder, salt, pepper, oregano and basil.

We will make this again. My whole family loved it, even the kids asked for seconds- Amazing. I put salt, pepper, and garlic powder on the tenderloin. Then put the bredding on. Althought there is a lot of breading I would use it all. I cooked it the full 35 minutes, without peeking, because I was busy preparing the rest of the meal, and when I took it out The top parts of the breading was DARK DARK brown almost black. There was so much breading I took my knife and wiped away the dark color. I put it on a serving platter and it looked elegant. Will serve again.

An excellent and easy meal to make for a fancy dinner. To avoid burning or mushiness of the crust, cover with foil for half the baking time and then uncover it for the last 10 minutes or so (or more, depending on your oven). This helps keep the moisture in while baking, but then makes the crust nice and crispy too. I marinate the tenderloin in a marinade of olive oil, garlic, black pepper and a splash of wine. Then when I'm ready to start cooking it, go by the recipe and coat it in Italian bread crumbs. It comes out fantastic. You won't be disappointed! We are not pork-eaters normally, but this meal is just to die for!

I took the advice of others regarding the blandness and just sprinkled the pork with pepper and garlic salt and lightly breaded it with the mixture. It was unbelievable. I am not a fan of pork, but now, I can't wait until lunch tomorrow for leftovers!!!

Fantastic recipe! VERY VERY simple! I didn't use as much oil as suggested and instead of bread crumbs I used herb flavored stuffing crushed in my blender. Little changes but the idea was what I went with and it was great!!

Best pork loin/tenderloin I've ever made! I used of those flavored pork loins, and made a paste of the bread crumbs and olive oil, and spread it thinly over the entire piece. I baked it at 350 for about 45 minutes, and then increased the temp to 400 to brown up the bread crumb coating. Yummy!

This is a delicious and very easy meal! This is one that I might have for guests.

LOVE. I made this recipe and also made the sauce from the "Pork Tenderloin with Dijon Marsala sauce" and this tasted like a meal I'd pay top dollar for in a restaurant. I did rub the tenderloin with olive oil and then coat it with the bread crumbs. I also browned it in a little bit of butter. I will use this recipe again and again.

We thought it was very good! I didn't use nearly the amount of breading the recipe called for and ended up throwing out a bunch of the breading. I don't know if that is common or not though.

Very tender. FYI 425 degrees for 35 minutes would result in extemely rare piece of pork on a 2 lb tenderloin. I roasted my 1.25 lb tenderloin for 45 minutes before it was only slightly pink/done. Covered with foil 1/2 way through to prevent over browning.

This was too easy!!! Got rave reviews from my family. I used less of the breadcrumbs and it was still excellent. My breadcrumbs were very flavorful. I imagine it would not be as good if you do not use very high quality breadcrumbs with lots of herbs. I also did not have the burning problem that some had but I did have to cook it 55 minutes instead of the 35.

I'm sorry..I followed the recipe exactly and I was really disappointed. It just didn't turn out for me.

Instead of making a paste out of the bread crumbs and oil, I rubbed oil on the tenderloin, sprinkled on my seasonings (salt, pepper, garlic powder), then sprinkled on the breadcrumbs. The breadcrumbs that fell off burned right away to make a mess in the pan, but it was a lot easier, and the tenderloin came out perfect.

This is wonderful. I have made it twice and both times needed to cook much longer than recommended. Just watch your thermometer till it gets to 160. Will make again, we loved it.

Super easy - very moist and delicious! After coating oil on pork, I seasoned with garlic, pepper, salt and rosemary and then coated with Panko. Fabulous!

Wow, this was great! I did make a few changes to the recipe. I rubbed the meat with sage, thyme, and black pepper and let rest for 30 minutes. I did not have enough seasoned bread crumbs, so I crushed cheddar cheese crackers to combine with the crumbs and oil. While the meat cooked I heated red currant jelly and spicy brown mustard in a small sauce pan on the stove. After slicing the meat (my bread crumbs did not appear to be burned) I poured the sauce over the meat - it was delicious! My husband and I ate half the tenderloin by ourselves. This is a keeper, thanks for the post.

This was wonderful. I did add extra Italian seasoning to the bread crumbs along with some garlic powder. Seasoned the pork with salt and pepper before applying crumb mixture. I had 2 pork tenderloin halves. One I added the crumbs as described the other I rubbed with oil and rolled in the crumbs. Both were excellent and I didn't notice a big difference in the end result. I did bake in a foil tent and let it rest for 15 minutes before serving.

OMG!! This was fantastic. Took advice from others and marinated in olive oil, dijon mustard, garlic powder, and onion powder for about an hour. Baked at 425 foil covered for 40 minutes then 20 minutes uncovered.

The new 2011 USDA guidelines recommend cooking pork to 145 deg. F., the way good cooks have been doing for some time. A hint of pink. 150 if you're squeamish. 165 is well done and overdone by 20 degrees!

This turned out fantastic with some changes! Based on other reviews, I seasoned the pork with garlic powder, onion powder, seasoning salt, pepper and italian seasoning. Then I put the olive oil on the pork and put the breadcrumbs and pork in a bag and shook to lightly coat. The end result was so delicious and tender, thanks so much for the recipe!

I've made this Several times and each time it gets better and better !!! TOnight I used 1-lb center-cut roast. I start with plain crumbs and add garlic powder, oregano and fresh ground pepper (to taste). Mix in a little ExtraVirgin Olive oil (about 1-2 TBS). Then pat mixture on meat. Place meat in glass Pyrex and cook about 40 minutes on 350. The crumbs get toasted, but NOT dry and crumbly. The meat is ALWAYS Super tender and juicy. I love this Recipe!!!

I'll definitely make this recipe again- it was easy and there was no leftovers! I put olive oil in a ziptop bag along with some mustard and garlic and marinated the pork for just a little while. Then I coated the pork with seasoned bread crumbs. I did spray the coated pork with cooking spray a few times while it was cooking to help the breading form a nice crust. The pork came out perfect and not dry at all.

Best key to any juicy pork tenderloin is a GOOD meat theomometer- bake to 145 MAX then rest under tented foil & you can't go wrong. This was tasty!

This was an excellent recipe. I had liberally coated the pork with the bread crumbs and this got very dark during the cooking process. When I sliced the meat, however, the dark breading fell away and left a beautiful golden crust. This was moist and flavorful.

I made this for dinner last night and everyone who tried it loved it!! The only changes I made were, I liberally sprinkled the tenderloin with freshly grated pepper and garlic before covering with the crumb mixture. The meat was great!! I have not had a really good recipe before for tenderloin so this is definitely a "keeper"! I agree that it would be great for a dinner party because of it's presentation. thank you!

Great recipes. If you "really want to crank it up a notch", make a "marsella sauce to serve on the side, and some fetticini alfredo....Special occasion/Christmas holiday

This was great. I followed Chrisnoland suggestions and it nturned out fabulous. I never cooked pork tenderloin before and was a little skeptical about the cooking time but it was right on the money. If you try this recipe you won't be sorry.

It doesn't get much easier then this and the taste is wonderful

This was wonderful. I did it exactly as the recipe said. That I did do is I had some dip left which was made from a cheese and salsa. I added some light sour cream and warmed it up. It was wonderful to dip the pork into. My husband ate it just as it was. So easy

Tender tender tender!! I added a little more seasoning to the breadcrumbs but the meat turned out great : )

this was so quick and easy...my family loved it...i added a little garlic powder and some minced onion...the tenderloins had 2 in the pack so i broke it down...it has now been marinating in the oil and seasoning since dinner last night...we loved it soooo much we are having it again tonight with different sides.....

Excellent! This was a last minute "I have a tenderloin and have no idea what to do with it" kind of thing. I had all the ingredients, so I went with it. Delicious! I put the tenderloin in a ziplock bag with olive oil, seasoning salt and Italian seasoning while the oven heated. Rolled it in the bread crumbs to with I added a little parmesan cheese. Cooked it as directed, though added a tent as per others directions. Let it sit for 10 minutes and voila! Success!

I had never cooked pork tenderloin before and tried this recipe. It is so easy, and so delicious; my whole family loved it.

My favorite pork tenderloin recipe. I believe that you must use high quality breadcrumbs for this however. I also like to add parmesan cheese and garlic powder to the breadcrumbs.

Very moist and tender. I seasoned with Salt, pepper and italian seasonings. The reason I gave it 4 stars (I wish there were 4 1/2) was when I cut the meat the "crust" fell off. It was sticky enough to stick to it to bake. I will make it again and and maybe add more oil. Thank you for a twist to pork tenderloin!

I loved this recipe and so did the family. The only thing I found was that the excess breading started to burn after about 15 minutes. Solved that problem by lowering the temperature a bit and very loosely covering it with a piece of foil. Made this recipe twice in one month.

This was very good, but I made one small change--I used crushed cornflakes instead of bread crumbs, and I made another with stuffing and they both turned out very good!

This was one of the best Pork Tenderloins that I ever made. Rubbed the tenderloin with a Dijon mustard olive oil combination 1st then gave it a generous moist bread crumb covering. Everyone could not stop talking about how good it was.

I also took advise of others and seasoned the loins about 30 min. before adding the breadcrumbs and cooking. I added granulated garlic, ground pepper, salt and celery salt. I also added Fine Herbs to the breadcrumb mixture. No complaints here! Quick and easy!

This was wonderful!! After I put olive oil on, I sprinkled with Lawrey's garlic salt (which has a little parsley) and pepper. I mixed some shredded parmesean cheese in my bread crumbs then rolled the pork loin. This was so tender and juicy. I will make this again!!

great recipie~ I rolled in grapeseed oil first.. thenrolled in bread crumbs with a packet of Italian seasoning mixed in. Was very tender. Will definatly make this again

This was easy and very good! I drizzled a little olive oil on the tenderloin and then made the bread crumb mixture with plain bread crumbs (it was all I had) and seasoned the bread crumbs with garlic, salt and pepper, then rubbed it on the tenderloin. Will def. make again! Thanks..

Very good. My modifications: I sprayed the pork with olive oil (using my Misto) then seasoned with onion powder, garlic salt, fresh ground pepper, and dried rosemary. I coated it with Panko crumbs, put it on a foil lined cookie sheet, and baked at 425 until my meat thermometer read 155. Moist, tender, flavorful!

Very moist and wonderful. Needed more baking time but my roast may have been a little larger also. Will use this again because it was so moist.

This was a quick easy meal. I put the pork in the oven and then put unpeeled potatoes on the bottom rack of the oven. It was all ready at the same time and took 5 minutes to prepare.

Good basic recipe but I had to add extra seasonings as well. Also found that the wonderfully 1/4" thick crumb coating slid right off the meat like wet sand when we tried to slice it. Next time I will try adding something to the crumb mixture to help it hold together better for slicing....maybe an egg white? Also, took out of oven at just 155 degrees and let set for 10 minutres before slicing....Perfection!

Absolutely delicious. I made little cuts into the tenderloin here and there, inserted slivers of garlic seasoned with salt & pepper. Then continued on as the recipe directs. Love how the coating keeps the meat juicy and so tender. The next day, I warmed leftovers with a little barbecue sauce and served it on a roll. Yum!

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.

loved it - so moist and tender. i rubbed crushed garlic cloves and olive oil into the pork before breading it which worked great.

I don't know what I did wrong. The breadcrumb topping was gross. We ended up taking it off. I was very disappointed. I don't know what the rave is. I even added garlic powder, salt, pepper and onion powder for seasoning. I will not make this again.

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!

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.

The pork was very moist with good flavoring. I had a little trouble slicing it without the breading breaking off. I had a 1.5 lb tenderloin and it did take between 45 - 50 minutes to reach the 165 degree. The end result tasted very good and I will be trying this again.

Very tasty yet very simple pork dish! It's a great recipe to make if you're a bit tired and you don't want to prepare something too complicated. May I suggest the inclusion of 2 tablespoons of cumin or thyme (for 6 servings) to add a bit more flavor but the recipe is fine as is!

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

Just made this tonight and received rave reviews from my family. I followed several suggestions from earlier reviewers. To ease clean-up and avoid possible burning of the breadcrumbs, I lined a speckled roaster with foil, then draped a sheet of foil over the top. I liberally coated my 3 tenderloins with garlic salt, pepper and Emeril's Italian seasoning. I used fine Italian breadcrumbs, patting them on the pork after rubbing olive oil on them. I baked for 40 minutes at 425, and they were juicy, full of flavor without a hint of scorched crumbs. They had the flavor of a turkey and dressing dinner, with much, much less trouble!

Instead of mixing the olive oil with the bread crumbs. I mixed a little Cayenne Pepper, Garlic, Onion Salt, Rosemary and Oregano with the bread crumbs. I dipped the pork tenderloin in the olive oil and smothered the pork and then I dipped it in the bread crumbs. I repeated this process. I baked it in a roasting pan and it was so good. I, of course, didn't make enough of this dish to please my family. However, I'll definitely make this dish again!

Truly a wonderful entree. I coated it with grain mustard, and used Panko breadcrumbs instead of Italian as suggested by some other reviewers. I cut the temperature back to 400 instead of 425 as I was afraid the bread crumbs would burn but would cook at 425 the next time. Could have been a bit browner. Will definitely make over and over!

This was awesome! Very moist and juicy! I had to use a small pork loin instead of a tenderloin and it still came out wonderful. Just had to cook it longer. The breading keeps the juices inside and it was wonderful. The whole family loved it. I did have a problem with the breading burning, so I turned the temperature down and scraped off the very top and moistened the bread crumbs with butter spray. Still turned out great. I think I will use less bread crumbs and more oil so the breading stays moist. I also used the ziploc bag to get the breading on there. Thank you for the recipe Susan!

Super yummy-super easy. I didn't even have to beg my 5 yr old to eat it, which believe me, is a feat unto itself. I did what some of the others suggested, and spinkled with pepper, garlic powder and onion powder before the breadcrumbs, then put foil over it about half way thru. It took my 1.25 lb tenderloin about 50 minutes to reach the right temp. I will definitely make this again.

I made this recipe for guests and then again the next day for my family. A few changes. I rubbed the tenderloin with olive oil, rubbed in salt, pepper and Italian seasonings and rolled it in the Italian seasoned bread crumbs. Cooked as directed to 160 degrees and let sit 10 minutes. Came out wonderful. It was properly cooked and still moist and tender. I will add this recipe to my collection. I also liked it because it was so easy and not time consuming.

It came out very good. I just added some garlic salt, oregano and basil to the crumb mixture and it turned out great. The pork was tender. I will make it again.

Thank you...this was soooo tender and tasty. Definitely a "company" menu

Simply the best. Tip: rise the pork on a cooking grill in the pan and add some water with a ton of garlic.