Rosemary and Pepper-crusted Pork Tenderloin
CATEGORIES
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
  1. Preheat oven to 425
  2. Combine first 6 ingredients; rub over pork.
  3. Place pork in a shallow roasting pan coated with cooking spray.
  4. Bake at 425 for 30 minutes or until a thermometer registers 160 (slightly pink).
  5. Let stand 5 minutes; cut into thin slices.
  6. Sprinkle with parsley.