Fennel and Orange Roasted Pork Tenderloin
You know how Ron Burgundy feels about scotch? That’s me with fennel. I can’t seem to consume enough of it. This dish is a perfect excuse for you to buy fennel seeds, which are teeny explosive bits of heaven. Cooking pork tenderloin feels like such an occasion, whether you’re having dinner guests or settling in for a cozy candlelit evening.
Fennel and Orange Roasted Pork Tenderloin
1 (2-3 lb) boneless pork loin
1 tablespoon fennel seed
2 tablespoons orange zest
2 tablespoons dried thyme
¼ teaspoon red chili flakes
1 shallot, peeled and quartered
2 teaspoons sea salt
1 tablespoon Dijon mustard
2 tablespoons olive oil
Preheat oven to 350. Pat the pork loin dry with paper towels. In a small food processor, combine all other ingredients. Smear the rub on all sides of the roast. You can do this up to 4 hours before cooking (just cover and stick in the fridge). Place pork on a roasting rack and cook for 60-75 minutes. Transfer to a platter for 10 minutes to rest before serving.