Rosemary and Pepper-Crusted Pork Tenderloin

Submitted by ratherbeswimmin

"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: 40mins
• Ingredients: 8
• 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.

Reviews

[Mr. D]

Absolutely delightful! Instead of dried Rosemary I doubled the amount using fresh Rosemary. I should have doubled the entire recipe for the roast I had as I found myself wanting a little more of a good thing. Thank you, Mr.D

 

[BonnieZ]

Very nice flavor to this pork and it turned out juicy tender and flavorful.. Served with recipe #106251 by Rita l and they worked well together. Thank you NurseDi for sharing the recipe.

 

[Chef Robert in Tularosa NM]

Great, have cooked this many times and always great reviews from my guest. Love the leftovers.

 

[kolibri]

Oh wow! I made chops in the oven with this rub and they were so good. Fennel goes so well with the pork, and there isn't too much mustard. I added a 1/2 teaspoon of olive oil to the rub to make it easier to rub in.