Easy and Elegant Pork Tenderloin

SUBMITTED BY: Susan Burget PHOTO BY: Caroline C

"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."

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

2 cups Italian seasoned bread crumbs
1/2 cup olive oil
2 pounds pork tenderloin

READ REVIEWS (211)

DIRECTIONS

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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REVIEWS

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Reviewed on Dec. 8, 2003 by DISCOBUNNY

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 salt prior to breading. It does seem to be a lot of breading, but like other reviewers have mentioned, the top layer of it does get quite dark. You'll want to scrape a bit of that away when it's done, and using the amount listed ensures you have enough left for a nice breading after slicing. One tip -- line your pan with foil. The meat will not stick and you will have no pan to wash afterwards. Thanks for a wonderful recipe! :-)

22 users found this review helpful

Reviewed on Jan. 29, 2006 by JDVMD

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.

17 users found this review helpful

Reviewed on Apr. 9, 2007 by STARPOST

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!

14 users found this review helpful

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