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Easy and Elegant Pork Tenderloin
December 02, 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 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!

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