ISO Rosemary and Pepper-Crusted Pork Tenderloin

[SweetTooth]

Could someone please post this recipe? Do you think I could do this on our gas grill?

All ideas are appreciated!

TIA

[sneezles]

Here's the recipe and I think it would do fine on the grill.

Rosemary and Pepper-Crusted Pork Tenderloin
From Cooking Light


Use a mortar and pestle to crush the fennel and celery seeds; or place them in a zip-top plastic bag and crush with a rolling pin.

2 teaspoons cracked black pepper
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon celery seeds, crushed
1/2 teaspoon dry mustard
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425°.
Combine first 6 ingredients; rub over pork. Place pork in a shallow roasting pan coated with cooking spray. Bake at 425° for 30 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.

Yield: 4 servings (serving size: 3 ounces)

NUTRITION PER SERVING
CALORIES 158(31% from fat); FAT 5.4g (sat 1.8g,mono 2.2g,poly 0.5g); PROTEIN 24.7g; CHOLESTEROL 75mg; CALCIUM 23mg; SODIUM 289mg; FIBER 0.6g; IRON 1.8mg; CARBOHYDRATE 1.3g

Sandra Granseth
Cooking Light, APRIL 2004

[SweetTooth]

thanks sneezles! This will be on our menu for Sunday lunch/dinner.