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| THE BEST PORK TENDERLOIN | |
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I've been told many times this is the best pork loin ever! The mayonnaise melts into the soup mix and makes an incredibly soft crust that you won't believe. It's so easy and will impress your friends. 2 pork tenderloins 1 jar Best Foods mayonnaise 1 box (2 envelopes) Lipton's Dry Onion Soup Mix 1 (9x13-inch) baking pan or dish Set oven to 375°F. Pat tenderloins dry with a paper towel and place in 9x13-inch baking dish or pan. Coat both loins evenly with the mayonnaise about 1/8 of an inch thick around entire loin. Empty the envelopes of soup mix on cutting board and use rolling pin or back of big spoon to crush up the soup mix as best you can. Evenly sprinkle on top of mayonnaise around entire outside of both loins. Bake, uncovered, for about 35 to 45 minutes or until internal temperature is about 160°F or according to USDA standards for cooking pork. Recipe may be halved for a smaller family. This feeds 5 to 6 people as-is. Submitted by: justinchilton087 | |
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recipe reviews #67556
Lauren (Georgia) says:
I'm no cook and I prepared this and it was delicious!!! Even my husband and brother-in-law (who are both quite difficult to please) enjoyed it. Plan to make it again over the next week as kroger had tenderloins on sale for $2.49/lb. I definitely had to cook for longer than 45 minutes, I guess maybe due to the size??? It was great though and so tender and moist!!! And EASY!
#66298
Mark M (California) says:
I have made this twice now and it was delicious both times. For the second occasion, I pre-mixed the ground soup mix with the mayo prior to spreading on the pork. This gave a more even flavor to the glaze. For 2 lbs pork loin I used approximately 3/4 cup of mayo.
#66100
Susan (Arizona) says:
This was the best Pork Tenderloin we've ever eaten. Extremely tender and moist. I removed the roast to let it stand, and added cooked egg noodles to the drippings and left in oven for about 5 minutes. Will definitely make again very soon. Thank you
#63338
Lynn (Michigan) says:
I also found that to cut cooking time sear the tenderloin first, and also i added horseradish to taste and give it a little kick (but not to much of a kick) and use Italian bread crumbs, it will melt in your mouth =) =)
#190381
Kelly (Iowa) replies:
That's a great tip Lynn! Searing the tenderloin first is a great way to add flavor while also cutting down on cook time. And I love that you added horseradish and Italian bread crumbs, what a delicious combination! Thank you for sharing your tips with us!
#63236
Casie (Missouri) says:
I LOVED this recipe! I like meat, but have to have it tender and tasty... this is a winner! My husband and kids thought the crust was too salty, but it was perfect for me. I will share this recipe with family/friends and definitely cook it again... Thank you!
#63190
David (British Columbia) says:
To be totally honest, it tasted like pork tenderloin ... Coated in onion soup mix !!! I used a 1/2 package to one large loin, making sure I got all parts of the mix evenly, no too heavy on the onion or soup part. It still simply tasted like soup mix, heavy on the salt. And yes, I crushed it, and actually sprinkled as apposed to roll. The mayonnaise part is neat, I will do that again, and coat with a better topping. The mayo, both sealed and coated very nicely. We did not enjoy this recipe, as is.
#59266
Erin (Florida) says:
Very good ! I wrapped mine in bacon and I think that was the perfect finishing touch.
#59241
Kaye (Nevada) says:
The "Best Pork Tenderloin" was AWESOME! So easy and yet so flavorful. I made it last night and my husband was still talking about it this morning! This recipe is a keeper !!
#58518
Rayna (California) says:
I cooked pork tenderloin for the very first time using this recipe and it was great. I served it with fingerling potatoes and it's now the only thing my fiance wants to eat. I'll be making it for him twice in the span of 5 days!
#57606
Chrisy (Oklahoma) says:
WOW.. That is what my husband said and my four young children.. I added cooked egg noodles to the pan about five minutes before it was done. Talk about great! I will use this again and again.
#57568
Greg (United States) says:
I generally do not like (or eat) pork tenderloin, but this recipe is great. Everyone at our new years day dinner loved it! I actually loved it. Will do it again (thought i'd never say that about pork). Thanks.
#41148
Sue (Arizona) says:
We loved this recipe so much, my 3 kids and I kept coming back to the kitchen after we were finished with dinner and picked at the pork and the yummy crust until it was gone!! We have never been big meat eaters so that should tell you something!
#39523
Ian (Alberta) says:
Just tried your recipe and it rocks! Awesome!
#39125
Lisa (Kansas) says:
Absolutely delicious . . . I will never prepare pork tenderloin another way!
#32768
Stella Adams (Illinois) says:
How big a jar of mayo? Or how many cups?
#32780
Cooks.com replies:
Hi Stella,
Just use enough of the mayonnaise to coat. You may not need to use the entire jar. I would recommend a 16 oz jar; you may have some leftover depending upon the size of the pork loins used.
-- CM
Just use enough of the mayonnaise to coat. You may not need to use the entire jar. I would recommend a 16 oz jar; you may have some leftover depending upon the size of the pork loins used.
-- CM
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