Reviewed: Jan. 20, 2009

Delicious!!!!!

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Sheila

Cooking Level: Intermediate

Home Town: Clifford, Michigan, USA

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Reviewed: Jan. 10, 2009

This is really tasty and tender (as advertised) and also easy to make. BUT the onion soup powder mix it calls for it too much. I used a whole pack like it said and it was too onion-y. Half a pack would probably be better.

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feelgoodlost

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Reviewed: Dec. 29, 2008

Very tender. Used Creamy Vidalia Onion dressing, 1/8 cup of honey, 1 tsp Balsamic Vinegar,1/2 cup of onions, 1 tablespoon of garlic. Sauteed onion and garlic. Mixed in with salad dressing. Browned meat and put in a baking dish lined with aluminum foil. Baked for 55 minutes and internal temp was 160 degrees. Definitely a keeper!

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love2cook

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

What a crowd-pleaser at my small dinner party! I was not able to find Russian dressing in our market, so used Catalina.I doubled all sauce ingredients, as I was roasting a 3-lb loin, but only used a total of 1/4 cup honey, as 2 guests are diabetic, and I took that into consideration. The Catalina added sweetness of its own. I added 1 cup chicken broth to the sauce ingredients. The result was incredibly delicious. Guests asked for the recipe.

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BECKYWAH

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Are you kidding me? Look at the Nutritional Information. Not only is the recipe very high in calories, the Sodium value is off the roof!

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Lynne

Cooking Level: Intermediate

Home Town: Dundalk, Ontario, Canada

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Reviewed: Nov. 26, 2008

This was fantastic! There's not much that my bf get's really excited about. I usually get "It's good baby" This he really loved and requested that I make it often! Usually I have to ask if he liked it and is it worth making again. There was no question this time. I didn't change a thing!

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mosaicmom35

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Nov. 19, 2008

I just made this pork for my family. I use the Chilled Russian Salad Dressing like everyone suggested. The results were fantastic. Usually when I cook pork it turns out dry and chewy. This was not at all the case when using this recipe. After taking the meat out of the dish I added some water and corn starch to make a gravy. Served with mashed potatoes, green beans and broccoli....dinner done!

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STOCKMOM

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Reviewed: Oct. 13, 2008

This was delicious. And I just realized prior to rating it, that I forgot the 1st step. The dusting with flour and browning part. Will do this the next time but regardless, it turned out great. I have seen an identical recipe with chicken breasts. I also used the chilled russian dressing from this site.

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 9, 2008

Love love love this quick and easy recipe! Made it for Christmas for my in-laws who are very particular about what they eat and they loved it too. It's super easy and I've made it for diner a few times since then. Even my 1 year old and 3 year old love it. Very happy!!

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heater33

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Reviewed: Oct. 1, 2008

if i could give 6 stars i would. this was the best pork tenderloin i have ever made. i have actually made this recipe 5 or 6 times now but haven't reviewed it until now. for the russian dressing i used the "russian style creamy salad dressing" recipe from this site. so so so good. served it with roasted red potatoes and asparagus.

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jill

Cooking Level: Beginning

Living In: Cumbola, Pennsylvania, USA

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Reviewed: Aug. 23, 2008

Very tasty, tender and simple to put together! I am not a fan of Russian dressing; the onion soup mix enhanced it greatly. (I also used the Chilled Russian Dressing recipe: doubled the Worcestershire sauce, added Tapitio sauce for zing and used reduced fat mayo). The honey was essential in giving the sauce clingability while roasting, but I reduced it to 1/2 cup. I served this with mashed potatoes, stuffing, lima beans, and sliced tomatoes and cukes. We have leftovers which makes me happy!

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zoozoorascal

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Reviewed: Aug. 20, 2008

VERY good! Easy, too. I also did not have any Russian dressing in the house, but made the Chilled Russian Dressing from this site. My husband raved about it! Leftover will make great sandwiches or wraps later. I made twice as much of the Russian dressing as needed by mistake, so I gave the other half to a friend. I made mine in the crockpot and he made his in the oven. Both extremely delicious!! Thanks for the recipe!

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Lin Ploeg

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Reviewed: May 19, 2008

My husband says this is his new favorite dish I make! The pork came out SO tender!

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Becca

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

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Reviewed: May 2, 2008

What a wonderful recipe. I throw it in the slow-cooker because I love the smell permeating throughout the house. I did cut down on the honey but that's a matter of taste.

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Candy

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Reviewed: Apr. 30, 2008

Very tasty recipe! I was leery about using this combination, but it was delicious! I did follow some of the other reviews here and reduced the honey to a little less than 1/2 cup. I measured in 1/4 cup increments. Added from there. I also used the "chilled russian dressing" from this site. One of the things I did different was to add a few tsps. of balsamic vinegar to the sauce, I love balsamic with pork and this helped cut some of the sweetness. I cooked mine in a reynolds oven cooking bag at 325,till it reached 160 degrees and it was perfect with mashed potatoes and a salad on the side.

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TEESA2YOU

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 29, 2008

very good, the sauce tastes great.

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THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Mar. 26, 2008

This recipe is delicious!!! My entire family enjoys this tenderloin at least once a week (even my fussy eaters!) It is simple to make and delicious to eat. Thanks for the recipe. I do cut back on the honey to 1/4 cup as recommended by others.

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Michigan

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Reviewed: Mar. 22, 2008

Love, love, love this, great meal for entertaining. Reduce honey to 1/3 cup and use whole 16oz bottle of dressing. I serve with either rice or baked potato and a veggie and salad.

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Claire

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Reviewed: Mar. 9, 2008

This recipe was so easy to make! Excellent! The pork was so tender and the sauce thick and oh so tasty! I would most definitely make this again.

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Kathy

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 9, 2008

Like some other reviewers, I made my own Russian dressing (couldn't find it at the store) and reduced the honey to ¼ cup. This was my first attempt at pork tenderloin, and I thought the recipe was very tasty! Be careful not to overcook the pork; use an internal thermometer.

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