Recipe by Rachel
"A no-fuss recipe for fork tender pork tenderloin."
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1 (16 ounce)
Russian-style salad dressing
1 (1 ounce) envelope
dry onion soup mix
Excellent, tasty and pretty easy to make!! I used the Russian Salad dressing recipe from this site and it was great.
An easy way to do this to recude the amount of dishes to wash is to sear the meat in a Le Crueset dutch oven (or similar) on the cooktop, and then you can cover and transfer that right to the oven. I cooked this at 350 degrees on convection roast for 1 hour and it was cooked through perfectly. Unfortunately, I'm going to have to find another recipe for the sauce as we did not like this at all. If you like Russian Dressing, then you will like this. Apparently, my family does not like Russian dressing in the least, and that is all you can taste in this dish. The honey was lost and the onion soup mix seemed to be as well. I gave it 2 stars for the method of cooking and the idea more than anything. the tast of this dish just didn't suit my family's palate.
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!
Very very tasty. Just a few changes, will use a little less onion soup mix the next time. Just a touch salty. I also as the other reader cooked it a little less time and at 360 instead of 375. My sauce started to burn. All in all We loved it. Very easy and meat was as tender as butter!!
It was my turn to cook at the firehouse and this recipe was perfect... short prep time, easy directions and a hit with all the guys at the station house.
So EASY!! Here are the things I did differently . . . 1. Used 2 boneless pork loin butterly chops (about 8 oz) -- cut them in half so they made 4 servings. 2. Made these in a skillet so I heated the olive oil over medium heat and added the flour-dredged (seasoned with PEPPER ONLY -- there's a lot of salt in the soup mix) chops. Browned on both sides and reduced heat to low-medium. 3. Used Kraft Light Catalina dressing. 4. Added 1 clove of garlic, chopped. 5. Used 1/2-3/4 envelope dry onion mix. 6. Accidentally used an 1/8 c honey lol!! They were too sweet but not actually by a lot. Maybe eyeball half of an 1/8 c (1/16) of honey 7. Added sauce over browned pork chops. Flipped occasionally to make sure they got sauce on both sides. 8. Cooked until the chops were done!! Spooned some sauce on top of each one and served with a green salad. 9. There was about 1/2 c sauce leftover after I generously topped my 4 chops so you could probably make 5-6 2 oz pork chops.
Delicious. Simple. Tender. We loved this. Thanks for a great dinner. I'll fix this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 345
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