Rosemary and Pepper-crusted Pork Tenderloin
2 tsp cracked black pepper
1 tsp dried rosemary, crushed
½ tsp kosher salt
½ tsp fennel seeds, crushed
½ tsp celery seeds, crushed
½ tsp dry mustard
1 (1 lb) pork tenderloin, trimmed
2 tbsp chopped fresh flat-leaf parsley
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.