Rosemary and Pepper-Crusted Pork Tenderloin

Use a mortar and pestle to crush the fennel and celery seeds; or place them in a zip-top plastic bag and crush with a rolling pin.

Yield: 4 servings (serving size: 3 ounces)

Ingredients

• 2  teaspoons  cracked black pepper
• 1  teaspoon  dried rosemary, crushed
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  fennel seeds, crushed
• 1/2  teaspoon  celery seeds, crushed
• 1/2  teaspoon  dry mustard
• 1  (1-pound) pork tenderloin, trimmed
• Cooking spray
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

Preheat oven to 425°.

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

Nutritional Information

Calories:

158 (31% from fat)

Fat:

5.4g (sat 1.8g,mono 2.2g,poly 0.5g)

Protein:

24.7g

Carbohydrate:

1.3g

Fiber:

0.6g

Cholesterol:

75mg

Iron:

1.8mg

Sodium:

289mg

Calcium:

23mg