Recipes Main Courses Pork Fennel-Crusted Pork Tenderloin

Fennel-Crusted Pork Tenderloin

Fennel-Crusted Pork Tenderloin is rated 4.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 6

For an easy side dish, roast chunks of potatoes, root vegetables or winter squash—tossed with olive oil, salt and pepper—alongside the pork. Put in the oven about 10 minutes before roasting the pork. Stir the vegetables often, and roast until tender.

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.

Directions:

Prepare the pork
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.

Roast the pork
Preheat an oven to 425°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° to 150°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, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Rated 2 out of 5 by from Too much garlic and fennel not enough salt I used this on a loin that was about 1.37 pounds - so bigger than recommended. I did not adjust the ingredients in the crust. I still found it to have far too much fennel and bit too much garlic. And not nearly enough salt. I thought the cook on it was pretty perfect though (I adjusted it a little bit longer, given the size - and it came out beautifully soft and pink).
Date published: 2016-05-03
Rated 5 out of 5 by from Out of this world I made this without the anise stars, I only had the seeds which I ground up. And I mistakenly put the anise and the fennel on the meat prior to cooking....none the less my husband said it was the most tender flavorful pork he has ever eaten
Date published: 2015-12-23
Rated 5 out of 5 by from Phenomenal! I've made this a few of times, once for my mother in law. I've received rave reviews every time! I made it as directed. Even my two year old likes it (I feed him adult foods) Fantastic!
Date published: 2015-10-19
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