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Rosemary and Pepper-Crusted Pork Tenderloin

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 3 ounces)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.