A fragrant mix of fennel seeds, orange zest, and fresh rosemary gives this quick-to-prep dish a French accent. Serve with Fresh Parsley and Caper Mashed Potatoes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My approach to the preparation of this excellent roast was a bit different. I ground the fennel and rosemary in a spice grinder and transferred it to a small bowl. I then added the orange zest, kosher salt and pepper and red pepper flakes for a bit of heat and color. Lastly, I added olive oil and mixed for a plentiful and thick paste which was slathered on the tenderloin. Then I wrapped the pork in plastic wrap and refrigerated for about five hours, letting it come to room temperature before roasting. I'm eating the leftovers as I write this. DEEEE-LICIOUS!!
This was super easy and very tasty. That being said, it did not knock my socks off as so many fine cooking recipes do. Thus the four stars. Definstelmworth making for a quick weeknight meal.
Easy and tasty. Classic flavor combo of fennel and orange in the crust.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?