Rosemary and Pepper-Crusted Pork Tenderloin

Rosemary and Pepper-Crusted Pork Tenderloin Recipe
Becky Luigart-Stayner; Jan Gautro
Use a mortar and pestle to crush the fennel and celery seeds; or place them in a zip-top plastic bag and crush with a rolling pin.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 158
Caloriesfromfat 31 %
Fat 5.4 g
Satfat 1.8 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 24.7 g
Carbohydrate 1.3 g
Fiber 0.6 g
Cholesterol 75 mg
Iron 1.8 mg
Sodium 289 mg
Calcium 23 mg

Ingredients

2 teaspoons cracked black pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon celery seeds, crushed
1/2 teaspoon dry mustard
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Preheat oven to 425°.

Combine first 6 ingredients; rub over pork. Place pork in a shallow roasting pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.

Note:

Sandra Granseth,

April 2004
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