Comments on: Crusted Pork Tenderloin

By: Deirdra Strangio

Deirdra Strangio — Wed, 05 Oct 2011 18:24:22 +0000

These were juicy, but … I think I messed them up because they turned out soggy and I could not taste the seasonings. I think next time I will stick the oven rack higher and run some of the oil from the pan out before adding the wine. Also season the pork before placing it in the four mixture. Fry the pork on a higher heat too.

By: damselindisdress

damselindisdress — Mon, 31 Aug 2009 00:42:45 +0000

Just made this…yummy! I substituted apple juice for the wine and although I’m sure wine would be better, it was still delish.

By: krispaulausky

krispaulausky — Sat, 29 Aug 2009 18:08:46 +0000

My family loves pork tenderloin and so I tried this recipe on Tuesday night. I had a little difficulty with the steps because I decided not to use another baking pan since my skillet can go directly from stovetop to oven. As a result, I was scrambling some during the process, but the end result was tasty. I liked the addition of the wine reduction, but I realized I needed to slice my medallions thinner. This would have made the cooked meat easier to fork cut. I may try this one again. It would be an easy recipe if you prep in advance.