Grammy's Kitchen · Pork Tenderloin · Glazed Pork Tenderloin
One of 40 pork tenderloin recipes we measured
188 cooks on www.onceuponachef.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 | 9% | 4% |
| aromatics | 0% | 1% |
| sweetener | 12% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 2 pork tenderloins ((1 3/4 to 2 lb/794 to 900 g) total) |
| 106 g | 1/2 cup (packed) light brown sugar |
| 105 g | 1/2 cup grainy Dijon mustard, (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon) |
| 1/2 cup dry sherry | |
| 6 g | 1 tablespoon chopped fresh rosemary |
| Salt | |
| 14 g | 1 tablespoon vegetable oil, (for cooking) |
| Freshly ground black pepper | |
| 71 g | 5 tablespoons unsalted butter, (cut into 5 pieces) |
Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Past comments have asked about adapting this for a pork loin, but never reported back, so I’ll share my experience trying it with a 4lb loin. Twice as much meat, so made double the marinade. Trimmed some fat, cut into four long strips. Let it soak overnight (1” — a cook, 5★
“Past comments have asked about adapting this for a pork loin, but never reported back, so I'll share my experience trying it with a 4lb loin. Twice as much meat, so made double the marinade. Trimmed some fat, cut into four long strips. Let it soak overnight ” — a cook, 5★