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ALL RECIPES

Rosemary and Pepper Crusted Pork Tenderloin

  • Pair with Zinfandel
Primary Ingredients

1-1½ pound pork tenderloin

1 teaspoon extra virgin olive oil

2 teaspoons coarsely cracked black pepper

1 teaspoon freshly chopped rosemary

1 teaspoon Kosher salt

½ teaspoon crushed fennel seeds

½ teaspoon crushed coriander seeds

½ teaspoon ground mustard

Primary Technique
  1. Preheat oven to 425 degrees. 
  2. Combine black pepper, rosemary, salt, fennel, coriander, and ground mustard in a bowl.
  3. Rub pork with extra virgin olive oil.
  4. Sprinkle the dry ingredients over pork evenly.
  5. Roast in the oven at 425* for 20-25 minutes, or until the meat thermometer reaches 150 degrees (slightly pink in the center). Let rest for 8 minutes before serving
plated pork
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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