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

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

www.stfranciswinery.com

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Ingredients

  • 1-1½ pound pork tenderloin
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons coarsely cracked black pepper
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon Kosher salt
  • ½ teaspoon crushed fennel seeds
  • ½ teaspoon crushed coriander seeds
  • ½ teaspoon ground mustard

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