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Roasted Pork Tenderloin
Recipe

7 INGREDIENTS • 9 STEPS • 30MINS

Roasted Pork Tenderloin

4.7
3 ratings
This recipe is best served with some cranberry mostarda on top.
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Roasted Pork Tenderloin
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Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
http://www.benchmarc-events.com/
This recipe is best served with some cranberry mostarda on top.
30MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
4
US / Metric
Celery Seeds
1/2 tsp
Celery Seeds
Sunflower Oil
2 Tbsp
Sunflower Oil
Nutrition Per Serving
VIEW ALL
Calories
340
Fat
15.2 g
Protein
47.1 g
Carbs
1.1 g
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Roasted Pork Tenderloin
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Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
http://www.benchmarc-events.com/
Cooking InstructionsHide images
step 1
Bring Pork Tenderloin (2 lb) to room temperature. Preheat oven to 430 degrees F (220 degrees C).
step 2
In a mortar and pestle, crush the Black Peppercorns (1/2 Tbsp), Dried Rosemary (1 tsp), Fennel Seeds (1/2 tsp), Celery Seeds (1/2 tsp), and Kosher Salt (1/2 tsp). If a mortar and pestle is not available, use a spice grinder and mix in a bowl after each ingredient is ground and measured.
step 3
Coat the whole pork in the herb rub on both sides.
step 4
In a cast iron skillet, heat the Sunflower Oil (2 Tbsp). Once hot, add the herb-crusted tenderloin to sear.
step 5
Once it forms a nice brown crust, flip the pork over and finish searing all sides.
step 6
Roast the pork in the oven for 5 to 7 minutes depending on your preferred doneness.
step 7
Let the pork rest for 5 minutes.
step 8
Slice the pork into 1/2 inch slices.
step 9
Serve with some cranberry mostarda on top and enjoy!
step 9 Serve with some cranberry mostarda on top and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Kid-Friendly
Pork
Father's Day
Italian
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