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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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

647.9 calories; protein 28.7g 57% DV; carbohydrates 80.1g 26% DV; fat 25.7g 40% DV; cholesterol 73.8mg 25% DV; sodium 1787.1mg 72% DV. Full Nutrition

Reviews (264)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2004
This is an excellent recipe. The first time I made exactly as the recipe stated, however I have found it to be a little too sweet for my taste. Now whenever I make this, I reduce the amountof honey in half, add two tablespoons each of chilli sauce and balsamic vinegar and 1 cup of chicken broth. Makes a wonderful sauce. Read More
(240)

Most helpful critical review

Rating: 1 stars
01/06/2011
Did not like the taste at all. I found the onion flavor overpowering along with the sweet taste a bit odd. I would never waste food so I did eat it but my whole family gave it the thumbs down. Sorry but this will not be on my list to ever make again. Read More
(5)
322 Ratings
  • 5 star values: 239
  • 4 star values: 54
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
09/12/2004
This is an excellent recipe. The first time I made exactly as the recipe stated, however I have found it to be a little too sweet for my taste. Now whenever I make this, I reduce the amountof honey in half, add two tablespoons each of chilli sauce and balsamic vinegar and 1 cup of chicken broth. Makes a wonderful sauce. Read More
(240)
Rating: 5 stars
04/17/2006
Definitely a keeper. Made this for Easter Dinner yesterday and even my pickiest eaters loved it. Lots of leftover sauce (no pork though); my mom even wanted to take some of the sauce home and find some other meat to soak in it. Easy and delicious. I didn't make any changes to the recipe except that I browned the meat the day before and put it in it's baking dish covered overnight in the fridge. I also made the sauce the day before in a separate container and poured it over the meat just before putting it in the oven. Try it. You won't be disappointed. Read More
(118)
Rating: 5 stars
08/14/2006
The best tasting pork tenderloin I've ever had!!! My husband and I LOVED this recipe. So easy and yummy. I made the Russian Salad Dressing from scratch (got recipe from All Recipes). I also placed carrots and potatoes around the tenderloin and sprinkled some freshly chopped garlic on top of the veggies. A complete meal that was hard to stop eating. Read More
(116)
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Rating: 5 stars
10/24/2013
I made this exactly as the recipe stated except I used chicken, I didn't have honey so I used sugar and I didn't have Russian dressing so I used ranch and I didn't have onion soup mix so I used powdered milk. Oh and don't have an oven so I put it outside on a metal tray to cook in the sun. It was perfect! I wouldn't change a thing! Read More
(103)
Rating: 5 stars
10/28/2006
I made this recipe in the slow cooker and let it simmer on low all day. (Approx. 10 hours) It was absolutely delicious. The aroma was wonderful and the meat was fork tender and juicy! The leftovers were used to make a yummy tortilla wrap! Read More
(65)
Rating: 4 stars
02/16/2007
This was really good. The pork turned out moist and very tender. I agree with other reviewers about cutting down on the honey. I used maple syrup because at the last minute I discovered I didn't have any honey. I cut that back to 1/2 a cup but I think 1/4 of a cup would be plenty using either honey or maple syrup. I found the sauce too sweet to be pouring over the meat once everything was on the dinner table. I will be making this again. I didn't have Russian Dressing so I made it following the recipe Chilled Russian Salad Dressing from this sight. Thanks for sharing. Read More
(42)
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Rating: 5 stars
03/21/2006
This turned out great, my notoriously picky wife even liked this after I made it. I do use a little bit less honey than the recipe calls for. Also, once I forgot to pick up the honey , so substituted mayple syrup, and that came out great also. Read More
(38)
Rating: 5 stars
12/17/2008
This was absolutely delicious. My husband who isn't a big pork fan has already asked when we can have this again. If I can get my KIDS 3&5 both loved this too and they don't eat meat! For sure a WHOLE family favorite. Read More
(23)
Rating: 5 stars
01/20/2008
I have to give this 5 stars because it was SO good but I did alter the recipe a bit. My tenderloin came pre-marinated in teriaki so I wanted to go with that flavor. I used half a bottle of asian salad dressing with a quarter cup of maple syrup for the sauce and skipped the onions. Came out so tender! Thanks for the recipe! Read More
(18)
Rating: 1 stars
01/06/2011
Did not like the taste at all. I found the onion flavor overpowering along with the sweet taste a bit odd. I would never waste food so I did eat it but my whole family gave it the thumbs down. Sorry but this will not be on my list to ever make again. Read More
(5)