Grammy's Kitchen · Pork Tenderloin · Herb Crusted 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. 50 cooks on www.spendwithpennies.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 | 6% | 4% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound pork tenderloin |
| 13 g | 1 tablespoon Dijon mustard |
| 27 g | 2 tablespoons olive oil (divided) |
| 5 g | 1 teaspoon soy sauce |
| 4 g | 2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary) |
| 4 g | 2 teaspoons chopped fresh parsley (or 1 teaspoon dried parsley) |
| 2 g | 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves) |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon black pepper |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very good. I did add an herb, so I could have parsley, sage, rosemary and thyme. The mustard gave it a nice tang. Also it is a quick meal to make and cook. I totally forgot to brown the meat in a frying pan, but my air-fryer-oven at 425 degrees toke c” — a cook, 5.0★
“I have made this several times and the pork always comes out perfectly cooked. I roll the pork in a LOT of fresh herbs to make a nice thick coating. I sub tarragon for rosemary because I have a lot of it in my garden. Entire family loves this.” — a cook, 5.0★