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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 25, 2008
I absolutely Love this recipe! It's so nice to find a recipe for tenderloin that doesn't have to be marinated for 8 hours! I changed just one tiny thing, only about 1/4 cup of olive oil mixed with dijon mustard, italian dressing and onion powder. I figured why add that much fat/calories when you can get the same taste with less? It turned out fantastic & cooked perfectly in exactly the time listed. Thanks again!!
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Reviewer:

Carrieh82
Photo by Carrieh82
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 16, 2008
I tried this recipe and I did use pepper and garlic salt and then coated it with the breading mixture - I loved it couldnt stop eating it. great!
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camrob
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 15, 2008
I followed the lead of another reviewer and rubbed my tenderloin with grainy mustard, a sprinkle of garlic powder and rolled it in crumbs. I added fresh rosemary and fresh parmesan. Seared the loin and then popped it in the oven.
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Reviewer:

badfish
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 26, 2008
Very good dish.
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JOSEPHINE
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Cooking Level: Intermediate
Living In: Kingwood, West Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 22, 2008
Love this recipe!! I added salt, pepper, garlic powder, and onion powder prior to the bread crumb mix and this came out wonderful. I will use this again and again!
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MCCOMBSS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 11, 2008
Very good and simple...the question is to the cook and if they overcook the tenderloins !? We like our's a little pink ...Very good...thank for the recipe !
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Sarah
Photo by Sarah
Cooking Level: Intermediate
Home Town: Fort Langley, British Columbia, Canada
Living In: Smithers, British Columbia, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 14, 2008
Great recipie..quick and easy! My family of 5 liked it...kids ages 6 and 3. Thanks for sharing!
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Reviewer:

LeaEllen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 30, 2008
Absolutely wonderful ! My children love this recipe. I also throw in rosemary and rub the tenderloin with a whole grain mustard before rolling in bread crumbs. Can't go wrong with this. If your oven is accurate than the 35 minutes is perfect !!
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Reviewer:

Prissz
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 30, 2008
Easiest and BEST! I used crushed Club Crackers for the crumbs one time in a pinch...and it was especially good. A favorite in our family.
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Reviewer:

debora
Cooking Level: Expert
Living In: Fort Wayne, Indiana, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 17, 2008
This is a very good recipe but I changed it up a bit too... I added shredded parmesean cheese and garlic powder in with the bread crumbs. It was very good:)
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ChefMom
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
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Reviewed: May 15, 2008
Even using the suggested revisions (salt, pepper, garlic powder) my family found it lacking in flavour. I probably wouldn't bother with this one again.
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Shalaine_1
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 10, 2008
The whole family loved this one! Olive oil is just too expensive for our budget right now so I used real butter (its expensive too but we buy it on sale and freeze the extra) to mix with the bread crumbs. There were an awful lot of excess bread crumbs in the bottom of the pan. If I were to make any changes I would simply just reduce the amount of bread crumbs used. Otherwise it was WONDERFUL! Naturally it reminded us of breaded pork chops. Great with scalloped potatoes and fresh peas from the garden.
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Reviewer:

Kim
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Cooking Level: Expert
Home Town: Buckhannon, West Virginia, USA
Living In: York, South Carolina, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 9, 2008
great!!! I added some garlic salt, but that was it...my husband, and brother loved it. thanks for the recipe!
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FRESHMONKEY
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 7, 2008
This was great. I love robust flavor so I added a few seasonings, green onion and mustard before breading, and it turned out wonderful!
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chiromommy2130
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Cooking Level: Expert
Living In: Lawton, Oklahoma, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 4, 2008
Great Recipe! Did not change anything!
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Jennifer
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Cooking Level: Intermediate
Home Town: Taylor, Michigan, USA
Living In: Cibolo, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 24, 2008
I'm not sure I should give this five stars, since I added spices to the panko bread crumbs I used according to some suggestions, but as a "foundation" recipe, it was great, and really allows for experimentation. Sometimes, I just need to know what temp. to cook it and for how long! This is that. Simple, moist and good!
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kikadee
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Cooking Level: Intermediate
Home Town: Castlegar, British Columbia, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 23, 2008
This was so simple, but the roast turned out to be very moist and just prfect. One thing, I would cook it a bit longer not at a higher temp but just a tad longer that wat has been suggested.
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