Grammy's Kitchen · Pork Tenderloin · Bacon Wrapped Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for tenderness among the pork tenderloin recipes we compared. 29 cooks on www.thecookierookie.com rate it 4.6★.
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 | 3% | 1% |
| acid | 5% | 0% |
| sweetener | 24% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 1 (3-pound) pork tenderloin |
| 12 g | 2 tablespoons finely chopped fresh parsley |
| 6 g | 1 tablespoon dried sage |
| 2 teaspoons Herbs de Provence | |
| 40 g | 1/4 cup minced onion (or shallot) |
| 26 g | 2 tablespoon Dijon mustard |
| 27 g | 2 tablespoons olive oil |
| Kosher salt and freshly ground black pepper (to taste) | |
| 227 g | 1/2 pound thin-sliced bacon ((about 6-8 slices)) |
| 213 g | 1 cup dark brown sugar |
| 161 g | 1/2 cup pure maple syrup |
| 60 g | 1/4 cup balsamic vinegar |
| 15 g | 1 tablespoon apple cider vinegar |
| 11 g | 2 teaspoons Worcestershire sauce |
| 15 g | 1 jalapeño pepper (ribs and seeds removed, diced) |
| 1 g | 1/4 teaspoon ground Aleppo or chipotle pepper |
| 1 medium orange (zested and juiced) | |
| 14 g | 1 tablespoon unsalted butter ((1/8 stick)) |
| Kosher salt and freshly ground black pepper | |
| 57 g | 4 tablespoons unsalted butter ((1/2 stick)) |
| 3 g | 1 clove garlic |
| 1 teaspoon Herbs de Provence |
Method: 15 steps, published by www.thecookierookie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.