• 1 pork tenderloin (about 1¼ pounds)
• 2 tablespoons Dierbergs olive oil (divided)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fennel seeds, coarsely chopped
• 1 teaspoon coarse salt
• Freshly ground black pepper

Trim fat and silverskin from pork.

 

In small bowl, combine 1 tablespoon of the olive oil and remaining ingredients. Brush remaining olive oil over pork. Rub seasoning mixture over pork.

 

Place pork in shallow roasting pan. Roast in 400°F. oven until internal temperature is 150°F. about 25 to 30 minutes.

 

Remove pork from pan; let stand 5 minutes before slicing.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 141
Cholesterol: 58 mg
Fat: 6 g
Sodium: 360 mg
Carbohydrates: 1 g
Protein: 1 g
Fiber:
Saturated Fat: N/A