Tasty Tender Pork Tenderloin


You can put the knives away because this easy, no-fuss tenderloin absolutely melts in your mouth. My family insists I make this at least once a week!

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
4 servings


  • 1 (1 1/2 pound) fat-trimmed pork tenderloin

  • salt and pepper to taste

  • all-purpose flour for dusting

  • 2 tablespoons vegetable oil

  • 1 (8 ounce) bottle Russian-style salad dressing

  • ¾ cup honey

  • 1 (1 ounce) envelope dry onion soup mix


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.

  3. In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.

  4. In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.

  5. Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

Nutrition Facts (per serving)

648 Calories
26g Fat
80g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 648
% Daily Value *
Total Fat 26g 33%
Saturated Fat 5g 24%
Cholesterol 74mg 25%
Sodium 1787mg 78%
Total Carbohydrate 80g 29%
Dietary Fiber 2g 7%
Total Sugars 65g
Protein 29g
Vitamin C 4mg 19%
Calcium 37mg 3%
Iron 2mg 13%
Potassium 562mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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