Rosemary & Pepper Crusted Pork Tenderloin

Yield: 4     (serving size: 3 oz.)

2 tsp. cracked black pepper

1 tsp. dried rosemary, crushed

1/2 tsp. kosher salt

1/2 tsp. fennel seeds, crushed

1/2 tsp. celery seeds, crushed

1/2 tsp. dry mustard

1 (1 lb.) pork tenderloin, trimmed

cooking spray

2 tbsp. fresh flat-leaf parsley, chopped

  1. Preheat oven to 425 degrees.
  2. Combine first (6) ingredients ; rob over pork. Place pork in shallow roasting pan coated with cooking spray. Bake at 425 degrees for 30 minutes or until thermometer registers 160 degrees (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.

CALORIES 158 (31% from fat); FAT 5.4g (sat. fat 1.8g); CHOL 75mg; SOD 289mg; CARB 1.3g; FIBER 0.6g; PROTEIN 24.7g

from Cooking Light magazine, April 2004

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