Grammy's Kitchen · Pork Tenderloin · Baked Pork Tenderloin with Potatoes and Grav
One of 40 pork tenderloin recipes we measured
152 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 | 6% | 4% |
| salt | 2% | 0% |
| aromatics | 1% | 1% |
| liquid | 53% | 0% |
| vegetables and beans | 67% | 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 pounds pork tenderloin |
| 14 g | 1 tablespoons + 2 teaspoons olive oil (divided) |
| 12 g | 2 teaspoon salt (or to taste, divided) |
| 1 g | 1/2 teaspoon cracked black pepper (or to taste, divided) |
| 3 teaspoons Herbs de Provence (or Italian blend herb seasoning) | |
| 6 g | 2 teaspoons garlic powder (divided) |
| 28 g | 2 tablespoons butter (divided) |
| 454 g | 1 pound baby red or gold potatoes (halved or quartered into 1-inch pieces) |
| 360 g | 1 1/2 cups chicken broth (divided) |
| 16 g | 2 tablespoons cornstarch |
Method: 10 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yall. I have been preparing pork loins my entire life. Grilling, smoking, injecting....every way this southern woman (49y) knows how to prep these things. BUT, we were getting bored with all the different- yet the same ways. I came across this recipe, had all” — a cook, 5.0★
“Delicious! But....I checked mine with a meat thermometer after 25 minutes and it was already overcooked!! I think the instructions should be changed from 45 minutes. There's no WAY it would take that long. The flavors were great, the gravy was delicious, an” — a cook, 4.0★