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Pork Tenderloin with Rosemary, Fennel and Sage
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5 from 1 vote

Pork Tenderloin with Rosemary, Fennel and Sage

Inspired by Chez Panisse, Pork Tenderloin with Rosemary, Fennel and Sage is juicy, tender and a hint of sweetness from the fennel.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Pork Tenderloin recipes
Servings: 6 People
Calories: 371kcal

Ingredients

  • 1 Pork tenderloin 1 - 1/2 pounds
  • 1 Tsp Olive oil
  • 1 Tsp Aunt Lou’s Special Seasoning
  • 1 Tsp Fennel seeds Crushed
  • 1 Tsp Rosemary Crushed
  • 1/2 Tsp Sage

Instructions

  • Preheat oven to 400 degrees
  • Lightly coat tenderloin with approximately 1/2 tsp of olive oil and sprinkle Aunt Lou’s Special Seasoning on both sides.
  • With a mortar and pestle, crush fennel and rosemary. Add in sage and coat tenderloin. Drizzle remaining 1/2 tsp of olive oil over tenderloin.
  • Place in oven proof dish and roast 30 minutes until internal temperature reaches 140.  
  • Remove from oven, cover with foil and allow to rest 10 minutes.

Nutrition

Calories: 371kcal | Protein: 62g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 210mg | Potassium: 1188mg | Calcium: 25mg | Iron: 3.1mg