August 10, 2016
Dinner, Main Dish, Pork,
Loins, North American, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spices more
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"This is out of a Shape magazine...it's by Carla Hall..."
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.
Meanwhile, tear a sheet of parchment paper the length of the tenderloin. Sprinkle dill and parsley in an even layer on the paper.
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.
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