Robyn's Cheddar French Fried Onion Pork Tenderloin Recipe

I shared with you all several recipes from Hellmann’s during their Chicken Change Up campaign that I worked on earlier this year. (That was compensated, this is not). There was the BBQ Cheddar Crusted Chicken, Easy Chicken Cordon Blue, and the Baked Buffalo Chicken. Last week I came across the Hellmann’s Mayonnaise YouTube video of Chef Tim Love’s Pork Tenderloin Recipe. Instead of putting the mayo on chicken to keep it juicy and moist, he used pork tenderloin this time. His recipe used the mayo, some spices, and shredded cheese mixed together and spread on the pork tenderloin. Then he crushed up Funyuns and pressed that onto the coated tenderloin and baked it. I liked the overall concept, but changed it up a bit. Here is my version.

Robyn’s Cheddar French Fried Onion Pork Tenderloin

  • 1 pork tenderloin (if you have a larger tenderloin just double the rest of the ingredients)
  • 1/4 cup Hellmann’s Light Mayonnaise (we have done this coating thing with both regular and light and do not notice a big difference, so now I always just use light)
  • 1/8 tsp freshly ground black pepper (you can add salt if you like, but it doesn’t need it)
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 cup freshly grated cheddar cheese – fine
  • 1/3 cup French’s Cheddar French Fried Onions – crushed

Preheat oven to 375°. Mix together mayo, seasonings, and freshly grated cheese. Place tenderloin in an oven safe dish and coat the top and sides with the mayo mixture. Then sprinkle the crushed onions over the top and sides and gently press to adhere. There is no need to coat the bottom that touches the baking dish as it would just end up all mushy. Bake for 30 minutes or until 145° on a meat thermometer. Remove from oven and let sit for 5 minutes, then slice and serve.

Robyn's Cheddar French Fried Onion Pork Tenderloin Recipe Robyn's Cheddar French Fried Onion Pork Tenderloin Recipe Robyn's Cheddar French Fried Onion Pork Tenderloin Recipe
I really liked this dish – the coating had just enough cheddar flavor and the ground cumin and a nice smokiness. I had put a little salt on mine, but I removed it from the recipe above as I think it did not need it with the rest of the ingredients. The very top will still be a bit crunchy, but the sides will be moister. You could easily do this same recipe with chicken if you wanted also.

Will you give this recipe a try?

Disclosure: None, just sharing a recipe.