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Tangy Tenderloin

Tangy Tenderloin

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Rachel

Rachel

A no-fuss recipe for fork tender pork tenderloin.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Directions

  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.
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Reviews

tmethe
10

tmethe

10/17/2005

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

PODGER1
8

PODGER1

1/10/2006

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!

DonnaLee
3

DonnaLee

3/10/2009

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!

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