Grammy's Kitchen · Pork Tenderloin · Garlic Butter Roasted 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. 46 cooks on www.lecremedelacrumb.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 | 17% | 4% |
| salt | 0% | 0% |
| aromatics | 1% | 1% |
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 |
| salt and pepper (to taste) | |
| 114 g | 1/2 cup butter (softened) |
| 3 g | 1 teaspoon minced garlic |
| 1 g | 1/2 teaspoon garlic powder |
| 2 teaspoons dried herbs (see note) |
Method: 9 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this last night and it was delicious and ideal for family on the Keto diet; the only change I made to the recipe was to brown the fillets first. Use the best quality fillet available and it will come out lovely and tender” — a cook, 5.0★
“Seriously!! So easy and delicious. This tenderloin came out so tender and juicy. I can’t wait to make it again soon. I added a couple sprigs of fresh rosemary to the pan and it tasted fabulous!!” — a cook, 5.0★