Rosemary and Pepper-Crusted Pork Tenderloin

From Cooking Light. Per 3 oz. serving: 158 calories, 5.4 g fat, 24.7 g protein, 1.3 g carb, 0.6 g fiber, 75 mg cholesterol.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons cracked black pepper
• 1  teaspoon dried rosemary, crushed
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fennel seed, crushed
• 1⁄2 teaspoon celery seed, crushed
• 1⁄2 teaspoon dry mustard
• 1 (1 lb)  pork tenderloin, trimmed
• 2  tablespoons  chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 425°.
2. Combine the first 6 ingredients; rub mixture over pork.
3. Place pork in a shallow roasting pan that has been coated with nonstick cooking spray.
4. Bake for 30 minutes or until a thermometer registers 160°.
5. Let stand 5 minutes; cut into thin slices.
6. Sprinkle with parsley.