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Rosemary & Pepper-Crusted Pork Tenderloin

Source of Recipe

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PO: Rosemary & Pepper-Crusted Pork Tenderloin

Cooking Light - April 2004 - Sandra Granseth,
Not yet rated.
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.

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.

14 of recipe equals: Calories 158 (Calories from fat 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; Sodium 289 mg