Grammy's Kitchen · Pork Tenderloin · Cumin Seared Pork Tenderloin with Raisin Pin
One of 40 pork tenderloin recipes we measured
from bellyfull.net
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 4% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon canola oil |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 1 g | 1/2 teaspoon cumin |
| 454 g | 1 pound pork tenderloin (, trimmed of excess fat and silver skin) |
| 100 g | 1 cup fresh parsley leaves (, chopped) |
| 72 g | 1/2 cup golden raisins |
| 58 g | 1/2 cup pine nuts (, toasted) |
| 6 g | 2 cloves garlic (, finely minced) |
| zest and juice of 1 small lemon | |
| 54 g | 1/4 cup extra-virgin olive oil |
| Kosher salt and freshly ground black pepper |
Method: 5 steps, published by bellyfull.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.