Instructions: Preheat the oven to 450 degrees. Prepare a shallow roasting pan and rack with nonstick pan spray.

Brush the tenderloin with the mustard. Combine the herbs; pat them evenly onto the tenderloin and sprinkle with pepper.

Place the pork on the rack in the roasting pan, set it in the oven, and immediately reduce the oven temperature to 350 degrees. Roast until a meat thrmometer inserted into the thickest part of the tenderloin registers 145 degrees, about 25 minutes (depending on the size of the tenderloin).

Remove the pork from the oven and let rest 5 minutes. Carve in 1/2-inch slices and serve with the pan juices.

This recipe yields 4 servings.

Serving size: 4 ounces.

Comments: A dry rub of herbs lends a fragrant undertone to the tenderloin in this recipe, adding a ton of flavor without any fat. Remember, fresh herbs yield more and better flavor than dried varieties. Look for fresh herbs year-round in the produce department of you local supermarket.

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