Fennel Pollen is considered by many to be a magic spice. It is believed that any dish made with fennel pollen becomes times more tasty almost as by magic. Mixing well with variety of dishes, fennel pollen makes a great combination with pork in particular. Although finding fennel pollen in the stores is not always easy, you will not regret going the extra mile. After all, as Saveur magazine put it, “If angels sprinkled a spice from their wings, this would be it”.
Pork Tenderloin with a Secret Ingredient
- Prep Time
- Cook Time
- Difficulty Level Moderate
- 1 pork tenderloin (about a pound)
- 2 cloves of garlic, minced
- 3 sprigs of rosemary, chopped (plus extra for garnish)
- 2 sprigs of thyme, chopped
- 1 tsp fennel pollen
- ½ cup white wine
- salt & pepper
- 2 tbsp olive oil
- Chop all the herbs and spices together. Rub the mixture over the outside of the pork. Stick extra rosemary in the strings.
- Preheat oven to 425º
- Brown the pork in the oil on all sides in an oven-proof skillet for 3-5 minutes.
- Transfer to the oven for about 15 minutes, turning once, till it registers 145º. Cut the string and let rest for 5 minutes.
- While the meat is resting, add the wine and scrape up the brown bits in the skillet and add the garlic you had put aside… pour over the pork to serve.
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