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Fennel Pollen-Crusted Pork Tenderloin

Yield Serves 4 (serving size: 3 ounces pork)
This traditional Italian seasoning gives roasted meat dishes instant Tuscan flair.

Ingredients

  • 1 1/2 teaspoons chopped fresh rosemary
  • 3/4 teaspoon fennel pollen
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 189
  • fat 9.3 g
  • satfat 1.7 g
  • sodium 421 mg

How to Make It

  1. Combine rosemary, fennel pollen, and garlic. Add 1 tablespoon olive oil; rub over pork tenderloin. Let stand 1 hour. Preheat oven to 350°. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and black pepper. Add pork to pan; brown on all sides. Place pan in oven; bake at 350° for 15 minutes or to desired degree of doneness. Let stand 10 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.