Grammy's Kitchen · Pork Tenderloin · Easy Baked Pork Tenderloin
One of 40 pork tenderloin recipes we measured
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared. 755 cooks on www.saltandlavender.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 | 13% | 4% |
| salt | 1% | 0% |
| aromatics | 1% | 1% |
| sweetener | 6% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 pork tenderloins (about 1 pound each) |
| 27 g | 2 tablespoons brown sugar |
| 2 g | 1 teaspoon smoked paprika |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon Italian seasoning |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon pepper (or to taste) |
| 57 g | 1/4 cup butter (cut into pats) |
| Chopped parsley (optional, to taste) |
Method: 6 steps, published by www.saltandlavender.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely delicious and I followed the recipe exactly! I must add to the nutritional information that 3.5 oz of pork loin also contains approximately 1 mg of thiamine (vitamin b1) which is about 90% of the recommended daily value. I chose pork loin ” — a cook, 5.0★
“Turned out great. This is the first time we have ever had a pork tenderloin. Really tender and juicy. Taste like baby back ribs without the bone. Used Crazy Jane for the rub. Great change up for the 4th of July. Thanks for the instructions.” — a cook, 5.0★