Fennel Rosemary Roast Pork Tenderloin
Author: Flavia Del Monte
- 1 pork tenderloin
- 1-2 tablespoons Rosemary Fennel Rub (see page 104 for recipe)
- Butcher twine
- Oil (to coat pan)
- Preheat oven to 425F.
- Trim off extra fat or silver skin from tenderloin. Fold the thinner end under itself to make equal thickness. Tie using butcher twine.
- Roll the tenderloin in the rub. Coat evenly. Add salt & pepper to taste.
- Heat skillet with oil.
- Sear the tenderloin for 1-2 minutes on each side to create a golden crust. Transfer to a foil lined baking sheet and place in oven for 15 minutes. The meat is done when 148F.
Recipe From FlaviliciousCooking.com
Calories: 190 Fat: 7g Carbohydrates: 1g Protein: 34g
It is fun to experiment, but it is also good to have a set recipe. Change things up this Thanksgiving. Try something new and see how people respond. You may be shocked because healthy recipes don’t have to be bland or boring. They can be as tasty as eating at a restaurant! I bet some of the family won’t even know it is good for them. shhhh 🙂
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