This recipe is best served with some cranberry mostarda on top.
Total Time
30min
4.7
3 Ratings
Author: Chef Marc Murphy
Servings:
4
Ingredients
•
2
lb
Pork Tenderloin
•
2
tsp
Black Peppercorns
•
1
tsp
Dried Rosemary
•
as needed
Kosher Salt
•
as needed
Fennel Seeds
•
as needed
Celery Seeds
•
2
Tbsp
Sunflower Oil
Cooking Instructions
1.
Bring Pork Tenderloin (2 lb) to room temperature. Preheat oven to 430 degrees F (220 degrees C).
2.
In a mortar and pestle, crush the Black Peppercorns (2 tsp), Dried Rosemary (1 tsp), Fennel Seeds (as needed), Celery Seeds (as needed), and Kosher Salt (as needed). If a mortar and pestle is not available, use a spice grinder and mix in a bowl after each ingredient is ground and measured.
3.
Coat the whole pork in the herb rub on both sides.
4.
In a cast iron skillet, heat the Sunflower Oil (2 Tbsp). Once hot, add the herb-crusted tenderloin to sear.
5.
Once it forms a nice brown crust, flip the pork over and finish searing all sides.
6.
Roast the pork in the oven for 5 to 7 minutes depending on your preferred doneness.
7.
Let the pork rest for 5 minutes.
8.
Slice the pork into 1/2 inch slices.
9.
Serve with some cranberry mostarda on top and enjoy!
Nutrition Per Serving
CALORIES
340
FAT
15.2 g
PROTEIN
47.1 g
CARBS
1.1 g
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