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Fennel Pollen-Crusted Pork Tenderloin

Fennel Pollen-Crusted Pork Tenderloin

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

Cooking Light SEPTEMBER 2013

  • Yield: Serves 4 (serving size: 3 ounces pork)

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.

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 9.3g
  • Saturated fat: 1.7g
  • Sodium: 421mg
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Fennel Pollen-Crusted Pork Tenderloin recipe

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