Rosemary and Pepper-Crusted Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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