Roasted Pork Tenderloin

This is such an easy recipe.  We love how tender and flavorful this really is.  Dan and I are suckers for anything with fresh rosemary.  Check out the later pictures to see how beautiful the crust is on the pork.
 pork tenderloin-1
Roasted Pork
adapted from Jamie’s Italy
  • 2 Tbsp fennel seeds
  • 3 dried red chilies
  • 4 1/2 lbs pork loin
  • olive oil
  • salt
  • pepper
  • 10 Tbsp red wine vinegar
  • leaves of fresh rosemary
Preheat the oven to 400

Grab your mortar and pestle and grind up the fennel seeds  and dried chili.

Score the top of the pork and the rub with olive oil and sprinkle with fennel seeds and chili mixture and salt and pepper.  Place the pork in the roasting pan to marinate for a few minutes.
Once it had a chance to marinate, place the pan in the oven for an hour.  Remove and coat the pork with vinegar and rosemary leaves.  Return the pork to the oven for 20 minutes.  Once it finishes cooking, let it rest for 10 minutes before you slice it up.
pork tenderloin-4

Nutritionals (Serves 12): Cals: 354, Fat: 16.7, Carb: .9, Fiber: .7, Protein: 47.1