Barbara's Bakin' N bits

Pork Tenderloin

This is so delicious, I thought for today I would post it for you to try, I love pork, even though I know it is not good for me, anything pork is good to me. Hope you try this and let me know how you like it. I think perhaps Tuesday I will try it again, for company coming then, pray I get to feeling better, I have had this bad cold, started as a head cold now in my chest, I am coughing a lot too, I rubbed down with Vick last evening before bed, and used the wax paper we used to when I was young, felt so funny, I was a real crinkle with every move.
So here is the Pork Tenderloin Recipe for you.

Ingredients

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
3/4 cup honey
1 (1 ounce) envelope dry onion soup mix

Directions

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.

Pork Tenderloin in the Slow Cooker
Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup Italian dressing
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Directions
1.Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.