I made a few changes... marinated the tenderloin in 1/4 cup dry white wine, 1T dijon, and a splash of balsamic for a couple hours before cooking. Since it was just for bf and myself, only used 3/4lb of pork, and so I halved the breadcrumbs and eggs as well, but kept the full tsp of thyme and minced onion. Cooked it for less time than called for (since it was a smaller piece of meat) and it was still a little overdone... be careful about that. Overall, very good, would definitely make it again or for company.
Thyme-Coated Pork Tenderloin
Comments and Reviews 1-5 of 5
AnnaBellaBoom Posted: 04/03/10
Bacardigirl Posted: 08/11/09
I made this last night, not sure how it would turn out, as I have on;y prepared pork tenderloin in the slower cooker...I thought the oven might dry it out, but decided to give it a try anyhow. Boy, was I mistaken! This was the juiciest, most tender pork 'loin I have ever tasted! I didn't have any onion flakes on hand, so I coated it in dried thyme, prepared breadcrumbs from a canister and salt&pepper. Popped it into a baking dish and let it bake for 35 min. My BF was so impressed, he ate 2 big helpings and kept saying how moist and tender it was! The thyme really stood out and made for a flavorful crust. Definitely a keeper in my recipe file!
CCakes Posted: 06/29/10
This crunchy topping sounds bland but is actually really good and easy to make. Tastes good on chicken as well. We like to have it with brown gravy (we like McCormick's).
Nickysjamesmom Posted: 02/09/10
This was just delicious. I'm so glad I made the 3 pound pork loin instead of 1. My whole family loved it. Seeing as my husband can eat anything and as much as he wants of it (lol) there was no meat leftover. So tender and so easy! Can't wait to make it again.
steponme Posted: 04/15/10
I did not care for this. It was a little too salty; I probably should have omitted the salt since pork is naturally salty (or enhanced). Also it seemed it was missing something, maybe some sort of sauce to drizzle on top after slicing. Made sweet & sour pork the next day with the left overs; it was good.