Serves: 4
Total Calories: 286
Preheat oven to 500 degrees. Rinse and pat dry pork tender loin. Set aside. Put all other ingredients in a food processor or blender and puree into a paste. Coat tender - loin on all sides with the paste. Put in a roasting pan and cook until crust is browned and crispy and pork is cooked to an internal tem perature of 150–155 degrees. Cooking time varies depending on thickness of tenderloin, but is generally between 30–45 minutes. Serve with Oven-Baked Sweet Potato Fries, Butternut Squash with Maple Syrup, Acorn Squash with Cranberries, or Wild Rice Pilaf with Cherries, Zucchini, and Carrots, and a salad of mixed baby greens with carrots and cherry tomatoes.
This Fennel-Crusted Pork Tenderloin recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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