Pork Tenderloin with Fennel and Garlic

Servings 6 Serves


  • 2 teaspoons fennel seed
  • 4 cloves garlic
  • 2 teaspoons whole black peppercorns
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin


  • Preheat oven to 375 degrees.
  • In a food processor, combine first 5 ingredients (fennel seed through olive oil); on HIGH for 30 seconds; spread mixture over the entire surface of the tenderloin. Bake tenderloin for 1 hour or until a meat thermometer inserted in the center registers 140 degrees.
  • Allow tenderloin to rest for 10 to 15 minutes then slice into medallions.


SERVING SUGGESTION: Steamed baby red potatoes tossed in butter and chopped flat leaf parsley; add steamed baby carrots and steamed asparagus.
VEGETARIAN: Throw some baking potatoes in the oven and garnish with your choice of toppings.
KOSHER: Use boneless skinless chicken thighs instead of pork.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving 205 Calories; 7g Fat (30.8% calories from fat); 32g Protein; 2g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
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