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

1. 2 teaspoons cracked black pepper
2. 1 teaspoon dried rosemary, crushed
3. 1/2 teaspoon kosher salt
4. 1/2 teaspoon fennel seeds, crushed
5. 1/2 teaspoon celery seeds, crushed
6. 1/2 teaspoon dry mustard
7. 1 (1-pound) pork tenderloin, trimmed
8. 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 425°.
2. 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.

Notes