Grammy's Kitchen · Pork Tenderloin · Baked Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for skin crispness among the pork tenderloin recipes we compared. 6 cooks on www.thecookierookie.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| acid | 22% | 0% |
| liquid | 17% | 0% |
| sweetener | 53% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds pork loin roast (or pork tenderloin) |
| 57 g | 4 tablespoons salted butter (melted (1/2 stick)) |
| 85 g | 4 tablespoons honey mustard |
| 42 g | 2 tablespoons honey (or hot honey) |
| 9 g | 2 teaspoons whole-grain mustard (or old-style mustard) |
| 299 g | 1 1/4 cups apple cider (or apple juice - not apple cider vinegar!) |
| Kosher salt and freshly ground black pepper (to season) | |
| 600 g | 3 cups granulated sugar |
| 6 g | 1 teaspoon table salt |
| 2 teaspoons ground cloves | |
| 6 g | 2 teaspoons ground cinnamon |
| 4 g | 1 1/2 teaspoons ground nutmeg (or 1/2 teaspoon freshly grated nutmeg) |
| 3 g | 1 1/2 teaspoons ground ginger |
| 2 g | 3/4 teaspoon ground sweet paprika |
| 2 g | 3/4 teaspoon ground allspice |
| 237 g | 1 cup water (or 1/2 cup apple juice + 1/2 cup water) |
Method: 17 steps, published by www.thecookierookie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG!!! I thought i knew how to cook before, but this!!! My dad said it's restaurant level, and my brother said i never made better meat. we loved it so muchh!!! I was afraid it would dry meat at 150C but it was so soft and delicious.” — a cook, 5.0★