Poppy-Seed Pork Tenderloin With Fresh Herb Crust

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is out of a Shape magazine...it's by Carla Hall..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (100.2 g)
  • Calories 131.8
  • Total Fat - 7 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 39.5 mg
  • Sodium - 797.9 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.3 g
  • Protein - 15.1 g
  • Calcium - 40.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 425°F. In a small bowl, combine the oil, paprika, poppy seeds, cinnamon, salt and white pepper. Place pork on a rimmed baking sheet and rub it with the mixture. Roast until the pork registers 145°F for medium, abut 15 minutes.

Step 2

Meanwhile, tear a sheet of parchment paper the length of the tenderloin. Sprinkle dill and parsley in an even layer on the paper.

Step 3

Roll the cooked pork in its pan juices, then transfer it to the herb-topped paper. Roll the tenderloin in the herbs to coat evenly. Let the pork stand for 5 minutes, cut into slices at an angle, and serve.

Tips & Variations


No special items needed.