I have 2 pork tenderloins, and am looking for a recipe for themit's too late to put them in the crock pot, so maybe roasting or somethingI also don't have any string to tie them together, so I'm not sure what to do? They are 2.5 lbs combined.When I bought them, I didn't know there was two in a package, and now I've already frozen and defrosted them, and am unsure if I should cook both? Or maybe hope that the one I don't cook tonight will stay good until I can cook it this weekend.Thanks!
tangy pork tenderloin 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 Preheat oven to 350 degrees Trim any excess fat from pork and pat dry with a paper towelSeason with salt and pepperDust with flour, shaking off any excessIn a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heatSear the pork in the oil, rotating to brown evenly all sidesTransfer to a baking dish just large enough to fit the tenderloinIn a bowl, stir together the Russian-style salad dressing, honey, and onion soup mixPour evenly over the tenderloin, rolling the meat to coat on all sidesCover with aluminum foilBake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutesRemove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.
