Rosemary and Pepper-Crusted Pork Tenderloin

By Snoo

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.

serving size: 3 ounces
Cal 150
Fat 5g
Protein 25g
Carb 1.3g
Sodium 289mg

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.