Breaded Pork Fillet

This was excellent. Added herbs, seasoning and a little lemon zest to the breadcrumbs. I cut the fillet in half and cooked for around 20-25 mins on a non stick sheet. Don't be tempted to turn them over to get a crispy crumb all over as it just doesn't work. But the retention of moisture in what can sometimes be a dry cut of pork is very good. We both loved this simple dish and will be definitely be cooking it again.

making this again for my valentines dinner with my partner.. cant wait such a tasty dish. few herbs and spices added into the breadcrumbs and covered with foil for the first half of cooking then remove to brown . lovely

I have to cook pork fillet this way all the time now as it's my husbands favourite. I usually rub garlic and some spices on the pork before covering it with the breadcrumbs.

Something else. This was an incredibly quick and easy recipe. The presentation is beautiful and it was delicious! I followed the recipe exactly, with the exception of sprinkling the fillets with a little black pepper and salt prior to breading. It does seem to be a lot of breading, but like other reviewers have mentioned, the top layer of it does get quite dark. You'll want to scrape a bit of that away when it's done, and using the amount listed ensures you have enough left for a nice breading after slicing. One tip -- line your pan with foil. The meat will not stick and you will have no pan to wash up afterwards. Thanks for a wonderful recipe! :-)

Used different ingredients. I am going to go ahead and give this five stars because it is a good starting point. I knew there needed to be more seasonings added and the reviews verified that. I rubbed olive oil over the fillets, followed by some dijon mustard. Sprinkled on garlic, salt and pepper and then rolled in Japanese panko breadcrumbs with crushed rosemary. Seared on top of the cooker with some butter for a few minutes and then put in the oven to finish cooking. Everyone loved this. It looked beautiful, was incredibly moist and simple to prepare. Cannot wait to make it again. Served with sauteed green beans and seasoned potato wedges.

Something else. Excellent dinner tonight! I did alter it some picking ideas from others here. I marinated it for 2 hours in a bag of olive oil, mustard, crushed garlic, salt & pepper & some sliced spring onions. Then I put the breadcrumbs in a large bag, placed the fillet in & shook it up til it was coated. I baked at 220 covered w/ tented foil. Baked 1/2 hr & then removed foil. Let it rest for 10 mins & it was very tender & flavourful. My very picky chef father in law was impressed! I served w/ roasties, salad & leftover green beans we had yesterday. Thanks for the inspiration!

This had so much flavour and was so tender and juicy. YUMM Thank you !!

I had no time to marinate and I NEVER make good pork, so I tried this tonight. It was WONDERFUL...so good that this is the first review I'm writing! All three of my kids asked for more, and they won't eat anything! It was mouthwatering. Served with mash and peas and it was a huge hit with almost no work. Try it!