Rosemary and Pepper-Crusted Pork Tenderloin

D and I made this together. We had it with cauliflower. It was really easy. Had D not helped, I wouldn't have crushed the rosemary or fennel, because that's the way I am. Our celery was ground, as was our mustard. We both liked it. I kind of think that using Penzy's Pizza Seasoning would garner something similar.

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.

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

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.

Yield: 4 servings (serving size: 3 ounces)

CALORIES 158 (31% from fat); FAT 5.4g (sat 1.8g,mono 2.2g,poly 0.5g); IRON 1.8mg; CHOLESTEROL 75mg; CALCIUM 23mg; CARBOHYDRATE 1.3g; SODIUM 289mg; PROTEIN 24.7g; FIBER 0.6g

Cooking Light, APRIL 2004