We are big fans of pork tenderloin. There are so many ways to prepare it with difference sauces & rubs. Plus one tenderloin is perfect for us to have for dinner with enough leftover for sandwiches the next day. Plus its a pretty healthy cut of meat.
One of our favorite preparations this very simple Fennel Pork Tenderloin. The licorice favor of the fennel seems to compliment the pork really well. Typically we make this in the oven but last night we did it on the grill.
1 - 1 1/2 lb pork tenderloin
1 t fennel seeds (you can toast them if you like, we typically don't bother)
1 t kosher salt
1/2 t fresh ground pepper
Mix the fennel, salt & pepper together. Dry the tenderloin & then rub it all over with the fennel mixture.
To cook in the oven: roast at 350 for about 35 minutes or until the internal temperature reached between 160 - 170 F.
To grill: Grill over direct high heat for 7 minutes. Turn over & grill for 7 minutes more. Turn off the heat & allow the pork to sit in the still closed grill for at least 5 more minutes. Internal temperature should be between 160 - 170.
It was good off the grill last night but we both thought it was a little better done in the oven. I'm not sure why. Perhaps the longer cooking time in the oven melds the flavors better. Maybe next time we'll try a lower temp & longer cook on the grill. It was wonderful today though sliced thin on a sandwich.
I served this with a very basic vinegar & oil coleslaw that I added fennel seeds to which made a very tasty accompaniment.