Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 3 ounces)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

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Ratings & Reviews

JulzChicago's Review

April 13, 2011
Delicious! Super easy too. Just make the spice mix and rub it all over your pork, throw into oven and voila! Healthy, simple, tasty. Good heat with the black pepper and I didn't have dry mustard so I just added a little bit of dijon and it gave a nice zing to the pork loin. I served this with Cooking Light's Creole Tomato Salad for a great low-carb meal.