Servings: 4
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.
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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.
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