Grammy's Kitchen · Pork Tenderloin · Roasted Pork Tenderloin with Cranberry-Pear
One of 40 pork tenderloin recipes we measured
from iowagirleats.com
It ranks #1 of 40 for tenderness among the pork tenderloin recipes we compared. 2 cooks on iowagirleats.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 | 0% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| liquid | 17% | 0% |
| sweetener | 9% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1-1/2 lb pork tenderloin (not pork loin, trimmed of any silver skin) |
| salt and pepper | |
| onion powder | |
| dried thyme leaves | |
| vegetable oil | |
| 170 g | 6 oz fresh or frozen cranberries |
| 1 pear (peeled then chopped) | |
| 1/2 orange (juiced) | |
| 64 g | 3 Tablespoons honey |
| dash of cinnamon | |
| 118 g | 1/2 cup water |
Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best pork tenderloin I've ever made and I'm 62. I used a 9×3 by the way and it worked fine. I couldn't believe we could cut it and not saw it. I also made the cranberry pear sauce and it was delicious too.” — a cook, 5.0★
“I followed the recipe for the Pork exactly and turned out well,very tender as described. For the cranberry sauce - it was a little too tart for my taste so I added some additional sugar and it was delicious!” — a cook, 5.0★