Simple pork tenderloin from Tasty: Get Great Food on the Table Every Day by Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aioli; Roasted beets; Fennel a la grecque; Mushroom pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 20, 2022

    This had a really nice flavor. I agree that 30 minutes cooking time is too long.

  • louie734 on January 07, 2014

    Ok, tried this one again (in January I made this and all the breading fell off). This time I used cheap, store-bought breadcrumbs the texture of dust. What a difference! The breading stayed on! So don't get fancy and break out the panko or homemade breadcrumbs. And keep it to a thin coating. Also: it never takes me only 5 minutes total to brown nicely on all sides. After browning nicely, I figured I was almost cooked the whole way through, and halved the oven time to 15 minutes. Pork was 155-160, pink in the middle, melt-in-your-mouth. Took about 15 minutes of active work from package to mouth.

  • Cheri on December 04, 2012

    We really liked this one. It is easy, and totally doable on a weeknight. I was roasting some cauliflower also, so I roasted at 425 deg for 30 minutes. This was ideal timing in my oven. Definately repeat. I made no other changes, just followed recipe.

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