Rosemary and Pepper Crusted Pork Tenderloin • St. Francis Winery & Vineyards

Name: Rosemary and Pepper Crusted Pork Tenderloin • St. Francis Winery & Vineyards
Ingredients: Pair with Zinfandel; Preheat oven to 425 degrees.; Combine black pepper, rosemary, salt, fennel, coriander, and ground mustard in a bowl.; Rub pork with extra virgin olive oil.; Sprinkle the dry ingredients over pork evenly.; Roast in the oven at 425* for 20-25 minutes, or until the meat thermometer reaches 150 degrees (slightly pink in the center). Let rest for 8 minutes before serving

www.stfranciswinery.com

Rosemary and pepper crusted pork tenderloin pairs perfectly with Zinfandel, adding a flavorful twist!

View Original

Share this recipe:

Ingredients

Pair with Zinfandel
Preheat oven to 425 degrees.
Combine black pepper, rosemary, salt, fennel, coriander, and ground mustard in a bowl.
Rub pork with extra virgin olive oil.
Sprinkle the dry ingredients over pork evenly.
Roast in the oven at 425* for 20-25 minutes, or until the meat thermometer reaches 150 degrees (slightly pink in the center). Let rest for 8 minutes before serving