Fennel Pollen-Crusted Pork Tenderloin

recipe
This traditional Italian seasoning gives roasted meat dishes instant Tuscan flair.

Yield:

Serves 4 (serving size: 3 ounces pork)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Fat 9.3 g
Satfat 1.7 g
Sodium 421 mg

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

Preparation

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.

Note:

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.

Hannah Klinger,

Cooking Light

September 2013
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