Rosemary and Pepper-Crusted Pork Tenderloin

(from shawn’s recipe box)

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.
4 servings (serving size: 3 ounces)

Source: Sandra Granseth, Cooking Light, APRIL 2004

Serves 4 people

Categories: Pork

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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