Grammy's Kitchen · Pork Tenderloin · Herb Crusted Pork Tenderloin
One of 40 pork tenderloin recipes we measured
from www.jocooks.com
It ranks #1 of 40 for browning depth among the pork tenderloin recipes we compared. 4 cooks on www.jocooks.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 | 3% | 4% |
| salt | 1% | 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.
| 567 g | 1 pork tenderloin (1 to 1.5 pounds) |
| 27 g | 2 tablespoons olive oil |
| 6 g | 2 cloves garlic (minced) |
| 6 g | 1 tablespoon fresh rosemary (finely chopped) |
| 6 g | 1 tablespoon fresh thyme (finely chopped) |
| 6 g | 1 tablespoon fresh parsley (finely chopped) |
| salt and pepper (to taste) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a perfect recipe for two! I made it on a Sunday evening along with creamy mashed potatoes and roasted asparagus. A joy to use fresh garden herbs and so delicious for leftovers the next day. Thank you Jo!” — a cook, 5.0★
“Excellent roast, great taste and tender texture. Left it in the oven until it got to 68 c. My wife likes it cooked longer, didn’t have any parsley so substituted it for caraway seeds! Beautiful.” — a cook, 5.0★