Delicious! Super easy too. Just make the spice mix and rub it all over your pork, throw into oven and voila! Healthy, simple, tasty. Good heat with the black pepper and I didn't have dry mustard so I just added a little bit of dijon and it gave a nice zing to the pork loin. I served this with Cooking Light's Creole Tomato Salad for a great low-carb meal.
Rosemary and Pepper-Crusted Pork Tenderloin
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)
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Amount per serving
- Calories: 158
- Calories from fat: 31%
- Fat: 5.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.5g
- Protein: 24.7g
- Carbohydrate: 1.3g
- Fiber: 0.6g
- Cholesterol: 75mg
- Iron: 1.8mg
- Sodium: 289mg
- Calcium: 23mg
- 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
- 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.
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