Grammy's Kitchen · Pork Tenderloin · Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared. 2,677 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 4% |
| salt | 1% | 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.
| 454 g | 1 or 2 half-pound pork tenderloins ((see note)) |
| 14 g | 1 tablespoon oil |
| 2-3 tablespoons fresh lemon, lime, or orange juice ((or 1 tablespoon of each)) | |
| 4 g | 2 teaspoons Italian seasoning |
| 3 g | 1 teaspoons garlic powder |
| 2 g | 1 teaspoon cumin |
| 6 g | 1 teaspoon salt |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon smoked paprika ((optional but highly recommended)) |
| 1 g | 1/4 teaspoon black pepper |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I liked it, good enough to serve at a restaurant, but the rest of the family wasn't too keen on it. I think the flavor was a bit too strong for them. Roast was moist and tender. Had juice in the pan to baste with at the end of cooking. Maybe I will change and/” — a cook, 4.0★
“Incredible! Such flavor, such tenderness! Totally amazing dish that the family so enjoyed, and went back for seconds. I made as the recipe directed, and it worked perfectly. I served with mashed potatoes and sauteed brussel sprouts.” — a cook, 5.0★