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Rosemary and Pepper-crusted Pork Tenderloin

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Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

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
Cooking spray
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.

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