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RECIPE
7 INGREDIENTS9 STEPS30MIN

Roasted Pork Tenderloin

4.7
3 Ratings

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339 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 Time

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
1/2 tsp
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

Cooking Instructions

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Step 1
Bring Pork Tenderloin (2 pound) to room temperature. Preheat oven to 430 degrees F (220 degrees C).
Step 2
In a mortar and pestle, crush the Black Peppercorns (2 teaspoon), Dried Rosemary (1 teaspoon), Fennel Seeds (1/2 teaspoon), Celery Seeds (1/2 teaspoon), and Kosher Salt (1/2 teaspoon). 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 tablespoon). 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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