From Cooking Light, April 2004. Crush the fennel and celery seeds with a mortar and pestle, or put them in a zip-top plastic bag and crush with a rolling pin.
2. Combine first 6 ingredients; rub over pork. Place pork in a shallow roasting pan coated with cooking spray. Bake at 425 F. for 30 minutes or until a thermometer registers 160 F. (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.
From Cooking Light, April 2004. Crush the fennel and celery seeds with a mortar and pestle, or put them in a zip-top plastic bag and crush with a rolling pin.
2 teaspoons cracked black pepper
1 teaspoon dried rosemary, crushed
Pinch of kosher salt
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon celery seeds, crushed
1/2 teaspoon dry mustard
1 (1-lb.) pork tenderloin, trimmed
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 425 degrees F.
2. Combine first 6 ingredients; rub over pork. Place pork in a shallow roasting pan coated with cooking spray. Bake at 425 F. for 30 minutes or until a thermometer registers 160 F. (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.
Makes 4 (3-oz.) servings.