Ingredients

The following ingredients have 5 Servings
  • 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.

Instruction

  • <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°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, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).