Italian Roasted Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I like to grind the salt, fennel seed, and pepper together myself, and I often add whole pine nuts to the paste mixture. Ingredients:
1 1/2 lbs pork tenderloin |
2 teaspoons olive oil |
1/2 teaspoon kosher salt |
3/4 teaspoon fennel seed (crushed) |
1/4 teaspoon fresh ground black pepper |
2 fresh garlic cloves, minced |
2 -3 tablespoons pine nuts (optional) |
Directions:
1. Heat oven to 325°; spray roasting pan rack with nonstick pan spray; trim fat from tenderloin; cut lengthwise into almost halves, open roast flat with cut side up.
2. Mash remaining ingredients into a paste (I like to grind the fennel with the salt & peppercorns in my spice grinder); rub 2T paste on the inside of the tenderloin. Sprinkle with pine nuts (optional); fold pork closed; rub remaining paste on outside of tenderloin and truss with twine if desired.
3. Place pork on the roasting pan rack; roast uncovered for 1hr or to desired doneness. over and let rest for 15 minutes; cut in 1/4 slices.
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