Tangy Tenderloin

Tangy Tenderloin

Rachel 3

"A no-fuss recipe for fork tender pork tenderloin."

Ingredients 1 h 45 m {{adjustedServings}} servings 598 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1810 mg
  • 72%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
  3. Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.
Tips & Tricks
Amazing Pork Tenderloin in the Slow Cooker

See how to make quick-and-easy pork tenderloin in your slow cooker.

Tangy Slow Cooker Pork Roast

All you need are 10 minutes to prepare this juicy, tangy roast pork.

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Reviews 12

  1. 15 Ratings


Excellent, tasty and pretty easy to make!! I used the Russian Salad dressing recipe from this site and it was great.


AWESOME! Though, I am not sure how close my finished product was to the intended recipe. I had to use what I had on hand in the pantry. I used light Catalina salad dressing, omitted the honey, and threw in about 2 T. of dijon mustard for a kick. I also only cooked it about an hour because I was afraid of it drying out. It was absolutely DELICIOUS and loved by the entire family. They all said this was a definite keeper and to "PLEASE make it again mom." Thanks for the great idea...plus...it was EASY, EASY, EASY! A huge bonus for a mom of 4!


This is an easy and very tasty dish that I've already made a couple of times. The only suggestion I would make is that I think there might have been a misprint with the amount of honey used. 1/4 teaspoon wouldn't even add anything to the taste. I used 1/4 cup and if you like honey (as I do!), a scant 1/2 cup isn't too much to use. I also browned the pork tenderloin in a frying pan and added the sauce mixture right into the pan, covered the pan and put it right into the oven - saves some dish washing! I'll continue to make this recipe - thanks so much for sharing it!