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Easy and Elegant Pork Tenderloin
May 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 tenderloins with a little garlic powder, black pepper and kosher salt 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 don't lose the flavor and that 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 just shy of 160, rather than cooking to 165. (The USDA recommends a final cooked temp of 160 for both ground and roast-type cuts of pork.) Since pork tenderloins are so lean, you don't want to overcook them as they can easily dry out. Use a good food thermometer and remove the meat from oven when it reaches 160 degrees (measured in center of thickest part of roast). The internal temp will rise a few degrees during the standing process anyway, and you'll end up with safely cooked (160-165 degrees) and deliciously juicy tenderloins! :)

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