Fennel, Sage and Rosemary Pork Tenderloin
Recipe adapted from Epicurious Porchetta Recipe
Author: Dominique Cook
Serves: 5-6
Ingredients
- 1½ tbsp fennel seeds
- 1-1½ tsp red pepper flakes, depending on heat tolerance
- 2 tsp salt
- 1 tbsp, chopped fresh sage
- 1½ tsp chopped fresh rosemary
- 2 cloves of garlic, finely minced
- zest of 1 lemon
- 2 pork tenderloins, 1 pound each
- 3 tbsp olive oil
Instructions
- Toast fennel seeds and red pepper flaked in a small skillet over medium heat, until fragrant. About 1 minutes. Transfer to a small bow and allow to cool. Once cool, grind in a spice grinder. Alternatively, this can be done in a mortar and pestle. It does not have to be crushed smooth, but mostly crushed will do. Transfer to a small bowl.
- To the spices add salt, chopped sage, rosemary, garlic, lemon zest, and olive oil. Stir to combine. Place the pork tenderloins in a gallon zip lock freezer bag and add the marinade. Marinate overnight in the refrigerator, preferably.
- Preheat the oven to 450°
- minutes before you plan to cook the tenderloin, take it out of the refrigerator.
- minutes before you plan to cook the tenderloin place a cast iron skillet in the oven.
- Remove the skillet from the oven and add 1 tsp of oil. Swirl it around the hot pan to coat. Place one of the tenderloins in the skillet and return to the oven for 8 minutes. I cook one tenderloin at a time, see notes. If the tenderloin is slightly larger than the skillet, tuck it so it will fit. The tenderloin will shrink as it cooks.
- Reduce the heat to 400° after 8 minutes. Remove the skillet from the oven and flip the tenderloin over. Return to the oven for an additional 8 minutes. The pork is finished when it reaches 140-145°.
Notes
If you don't have a spice grinder, just use ground fennel, about 1¾ tbsp ground.
Use only 1 tsp of red pepper flakes to make it less spicy. Using 1½ tsp there is definitely some heat to this recipe.
I cook one tenderloin at a time if cooking both you will have to add a few more minutes to the cooking time.
Use only 1 tsp of red pepper flakes to make it less spicy. Using 1½ tsp there is definitely some heat to this recipe.
I cook one tenderloin at a time if cooking both you will have to add a few more minutes to the cooking time.
Recipe by Cooks and Kid at https://cooksandkid.com/pork-tenderloin/