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This recipe was great for something so simple! My husband is always whining for fried pork chops, but like you, I don't care for fatty meats, either. This is the perfect alternative - fried flavor but a lean tenderloin! I made this recipe exactly as posted (and used extra rosemary, too - great taste!). Served with creamed potatoes and steamed snap peas. Thanks, Mary Ellen!!

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KeyWee January 05, 2003

We always have pork loin in the house and I was looking for something different to make.... this was out of this world! The only thing I did different was add a little parmesean cheese to the bread crumbs. Fantastic recipe MEP!

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deb k April 13, 2003

Holy cow, I was craving comfort food and I found it here! Absolutely awesome, you could cut this with a butter knife it was so tender! I used italian seasoned breadcrumbs, subbed season salt for the plain salt, and up the rosemary! Served it along side OzMarthas Noodles Romanoff and sugar snap peas, and I was transported to the comfort zone! Thanks for the incredible recipe! It couldn't be easier or tastier!

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Michelle S. February 10, 2003

Can only agree with Kelly, this recipe was great for something so simple! I also used more rosemary. Followed your suggestion and served it with your twice baked potatoes Twice-Baked Potatoes and steamed broccoli and cauliflower. Great meal!

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Pets'R'us January 29, 2003

We really enjoyed this. It will definitely become one of our "rotation meals. I esp. liked the nice breading. It gives this "plain" meat a new character.Made in loving memory of Hep Mep.

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kellychris July 25, 2009

Nice tender inside and crunchy on the outside, they reminded me of veal or pork cutlets. Served with baby beet greens and new potatoes.

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Derf July 13, 2009

I have never been thrilled with pork tenderloin. It always seemed to be lacking in some way. But what you have here basicly are little pork cutlets. I never thought of slicing tenderloins and frying as I would a cutlet. I'm not a huge fan of rosemary in this however, I find it too overwhelming for the delicate pork. So next time I will do this a little differently and substitute dried mint leaves and use fresh minced garlic and grated parmesan in the bread crumbs. (this is how we do our veal and chicken cutlets). But this is a wonderful recipe and I'll make this often with my little changes.

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FoodFromSicily July 08, 2009

Wonderful recipe!!! Pork Tenderloin must be handled gently or it will be tough. This was delicious and tender. Give it a try! The rosemary absolutely made the dish. Note: I added the rosemary, a little onion and garlic powder to the bread crumbs. Also used milk instead of water.

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SHERRI10 November 15, 2008

I used a whole pork tenderloin (3-4 lbs.) and tripled the recipe. I used 2 bottles of rosemary and added thyme and oregano to the recipe. My dinner guests raved about the tenderloins, and my sister ate 10 whole loins pieces. We used leftover ones to pork sandwiches, which were excellent too.

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Kathy in Casco April 10, 2004

This was fantastic! DH requested this once a week! I dipped the pork in the breadcrumbs first and let them sit in the fridge until just before cook time (abt. 30 min.) and did the final dip in panko. This would be great with pounded chicken breasts too. Thanks.

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Paka November 05, 2014
Fried Breaded Pork Tenderloin