Rosemary and Pepper-crusted Pork Tenderloin
INGREDIENTS
- Servings: 4
- 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
DIRECTIONS
- 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.