Rosemary and Pepper-Crusted Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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