Grammy's Kitchen · Pork Tenderloin · Honey Mustard 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. 13 cooks on www.thecookierookie.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 4% |
| salt | 1% | 0% |
| aromatics | 22% | 1% |
| sweetener | 50% | 0% |
| vegetables and beans | 100% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 medium Yukon Gold potatoes (halved lengthwise) |
| 14 g | 1 tablespoon Extra virgin olive oil |
| 340 g | 1 cup Honey Mustard Sauce (storebought or click for our recipe) |
| 680 g | 1 1-1 1/2 pound pork tenderloin |
| 150 g | 1 medium yellow onion (peeled and sliced 1/4” thick, from top to bottom) |
| 6 g | 1 teaspoon Kosher salt |
| 2 g | 1 pinch Freshly ground black pepper |
| 10 g | 10 sprigs thyme |
Method: 13 steps, published by www.thecookierookie.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is good! I would say that you shouldn't cook the potatoes first... they ended up overdone. I would also suggest marinating the pork first. But turned out yummy with the sauce... and really pretty!” — a cook, 4.0★