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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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