Grammy's Kitchen · Pork Tenderloin · Bacon Wrapped Pork Tenderloin
One of 40 pork tenderloin recipes we measured
from www.jocooks.com
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared. 4 cooks on www.jocooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 4% |
| salt | 0% | 0% |
| aromatics | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 pork tenderloin (about 1 to 1 1/2 pounds ) |
| 8-10 slices bacon (thin cut) | |
| 26 g | 2 tablespoons Dijon mustard |
| 6 g | 2 cloves garlic (minced) |
| 2 g | 1 teaspoon dried thyme |
| 2 g | 1 teaspoon dried rosemary |
| 1 g | 1/2 teaspoon black pepper |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 14 g | 1 tablespoon olive oil |
| fresh parsley (chopped (for garnish)) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely delicious! The only thing I did differently was I used more garlic. The tenderloin was incredibly moist and juicy! The bacon added additional wow factor. My beloved isn’t fond of pork, usually complaining it’s dry, but he told me multiple t” — a cook, 5.0★
“This was a great recipe. I was looking for something with a light mustard flavor and this works. The only 2 things I added to the paste was about 6-8 drops of Worchestershire sauce and a bit of onion powder for some more umami flavor. Also my oven has a convec” — a cook, 5.0★