Pork tenderloin with fennel and pepper crust

Pork tenderloin with fennel and pepper crust

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Martie Duncan's pork tenerloin with fennel and pepper crust

My mom rarely used recipes so imagine my delight when I found this one tucked into a drawer. I'm not sure where she got it but it turns out perfect every time I make it and is so fast and easy. Use it when guests are coming over, for a holiday meal or even for a fast weeknight supper.

Recipe courtesy Martie Duncan  Photo Credit: MartieKnowsParties.com

Skill Level: Easy

Prep Time: 10 minutes

Cook time: 35-40 minutes

INGREDIENTS

2 teaspoons fennel seeds, toasted

½ teaspoon whole black peppercorns

¾ teaspoon salt

1 tablespoon Dijon mustard

1 teaspoon white wine (substitute water if you like)

1 pound pork tenderloin

1 tablespoon olive oil

 

Heat oven to 350.

Using a cutting board and a sharp knife, carefully remove any silver skin on the exterior of the tenderloin. Set aside.

Lightly toast the fennel seeds in a dry pan. Use a spice grinder or simply put them in a plastic bag and crush the fennel seeds and the peppercorns with a rolling pin or bottom of a heavy pan. Combine with the salt. Spread the spice mixture out on a clean work surface or pan.

Whisk the wine into the mustard and brush the mustard over the tenderloin. Roll the tenderloin in the spice mix making sure to press so that all of the spices stick. Put 1 ½ teaspoons of the olive oil on your pan and put the tenderloin on top of it. Drizzle the remaining 1 ½ teaspoons olive oil over the top of the tenderloin. Roast until done, about 35-40 minutes or until pork reaches 155 degrees on a meat thermometer. Remove from the oven and tent with foil for 10 minutes. The pork will continue to cook to 160 degrees. Slice and serve.

 

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