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This recipe originally called for chicken breasts, but I adapted it for pork tenderloin with mouthwatering results! I like that it calls for ingredients I already have on hand.—Angie Price, Bradford, Tennessee
This recipe is:
Quick
Nutritional Facts 1 serving (4 ounces) equals 406 calories, 27 g fat (10 g saturated fat), 99 mg cholesterol, 541 mg sodium, 14 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Crunchy Baked Pork Tenderloin in Country Pork , p80
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on May. 07, 2011 by Diego's Grandma
Fast, easy, and the whole family loved it. Who could ask for more??
Reviewed on Jan. 30, 2011 by scrapo
Very good! I used dijon mustard for the mustard and it turns out great. Either paired w/ mashed potatoes or cottage potatoes it satisfies for a very good "comfort" winter meal.
Reviewed on Jan. 01, 2011 by rmorse
This recipe is a keeper! I only had chicken stuffing on hand, but it worked out fine. The meat was tasty and moist. I'll make this again, soon!
Reviewed on Jul. 11, 2010 by lokki1999
It was ok, the mustard/mayo dipping sauce was really thick and a bit overpowering.
Reviewed on Feb. 04, 2010 by mommasunshine
My son is crazy about Shake N Bake for pork so I was a little worried when I made this. Both he and my husband loved it. I used chicken flavored stove top stuffing crushed up. I am going to try different meats with different flavors of stuffing. If you have picky eaters this is a recipe for you.
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