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RECIPE
7 INGREDIENTS9 STEPS30MIN

Roasted Pork Tenderloin

4.7
3 Ratings
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326 Saved
Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
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This recipe is best served with some cranberry mostarda on top.

30MIN

Total Cooking Time

7

Ingredients
Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/2 tsp
Fennel Seeds
1/2 tsp
Celery Seeds
2 Tbsp
Sunflower Oil
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Nutrition Per Serving
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CALORIES
340
FAT
15.2 g
PROTEIN
47.1 g
CARBS
1.1 g

Directions

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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!

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Nutrition Per Serving
Calories
340
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
3.4 g
17%
Trans Fat
0.1 g
--
Cholesterol
147.4 mg
49%
Carbohydrates
1.1 g
0%
Fiber
0.5 g
2%
Sugars
0.0 g
--
Protein
47.1 g
94%
Sodium
431.4 mg
19%
Vitamin D
0.7 µg
3%
Calcium
29.9 mg
2%
Iron
2.6 mg
14%
Potassium
917.1 mg
20%
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