Fennel-Crusted Pork Tenderloin
This flavorful lemon and fennel pork tenderloin recipe is a perfect choice for a weeknight meal or a special occasion. With just the right balance of citrusy zest, aromatic fennel seeds, and savory garlic, this dish is sure to impress your family and friends. The tender pork pairs beautifully with the bright and herby seasonings, creating a delightful harmony of flavors. Enjoy the juicy and perfectly cooked pork slices straight from the oven to your plate, making it a quick and satisfying meal option.
— Constant Cookbook
Ingredients
- 1 large lemon
- 1 1/2 Tbs. fennel seeds
- 1 tsp. salt
- 2 1/2 tsp. coarsely crushed black peppercorns
- 3 large garlic cloves, finely chopped
- 1 1/2 Tbs. olive oil
- 1 pork tenderloin, about 1 1/4 lb., or 2 tenderloins, each about 3/4 lb.
Instructions
- <b>Prepare the pork</b>
- Grate 1 1/2 tsp. zest from the lemon and squeeze 1 Tbs. juice into a small bowl. Add the fennel seeds, salt, pepper, garlic and olive oil and stir to combine. Place the pork in a roasting pan and rub all over with the spice mixture. Let stand at room temperature for 5 minutes, or cover and refrigerate for up to overnight.
- <b>Roast the pork</b>
- Preheat an oven to 425&#176;F.
- Roast the pork until it is browned on the outside and barely pink in the center and an instant-read thermometer inserted into the center registers 145&#176; to 150&#176;F, 12 to 15 minutes total. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork on the diagonal into slices 1/2 inch thick, divide among 4 plates and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
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