Fennel-and-Sage Crusted Pork Tenderloin
(from Christiner’s recipe box)
- 1 (approximately 1 pound) pork tenderloin
- 1/4 teaspoon fine-grain sea salt
- 1/4 teaspoon fresh-cracked black pepper
- 2 tablespoons chopped fresh herbs, such as sage, rosemary and basil
- 2 teaspoons fennel seeds
- 2 teaspoons minced garlic
- 1 teaspoon red chile flake
- 1 tablespoon Dijon mustard
Prepare a grill (or heat a grill pan) over medium-high heat.
Meanwhile, sprinkle the tenderloin with salt and pepper; set aside. In a small bowl, combine the herbs, fennel seeds, garlic and chile flakes; set aside.
Slather the Dijon mustard on the salt-and-peppered tenderloin, coating the tenderloin evenly. Next, scatter the herb mixture over the mustard-coated tenderloin, pressing the mixture to adhere to the pork.
Grill the pork for 20 minutes total, turning once, or until the internal temperature of the thickest part of the tenderloin registers 145° (slightly pink in the middle). Allow the pork to rest for about 10 minutes before slicing it into 1-inch thick pieces.