Grammy's Kitchen · Pork Tenderloin · Herb Crusted Pork Tenderloin
One of 40 pork tenderloin recipes we measured
50 cooks on www.spendwithpennies.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 | 6% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound pork tenderloin |
| 13 g | 1 tablespoon Dijon mustard |
| 27 g | 2 tablespoons olive oil (divided) |
| 5 g | 1 teaspoon soy sauce |
| 4 g | 2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary) |
| 4 g | 2 teaspoons chopped fresh parsley (or 1 teaspoon dried parsley) |
| 2 g | 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves) |
| 2 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon black pepper |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very good. I did add an herb, so I could have parsley, sage, rosemary and thyme. The mustard gave it a nice tang. Also it is a quick meal to make and cook. I totally forgot to brown the meat in a frying pan, but my air-fryer-oven at 425 degrees toke c” — a cook, 5★
“I love this recipe but after rolling in the herbs, we brown it as suggested but then it ends up leaving half the herbs at the bottom of the pan. We scrape and put back on but it seems counterintuitive. Should we brown and then herb it up after?” — a cook