My mom rarely used recipes so imagine my delight when I found this one tucked into a drawer more than 10 years after she passed away- and in her handwriting, too! I’m not sure where she got it but it turns out absolutely perfect every time I make it. Plus it is so fast and so easy. Use this recipe when guests are coming over, for a holiday meal, or even for a fast weeknight supper. It is so good but nobody will ever guess how simple it is to make.
Skill Level: Easy
Prep Time: 10 minutes Cook time: 35 minutes
2 teaspoons fennel seeds, toasted
½ teaspoon whole black peppercorns
¾ teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon white wine (substitute water if you like)
1 pound pork tenderloin
1 tablespoon olive oil
Heat oven to 350°F.
Using a cutting board and a sharp knife, carefully remove any silver skin on the exterior of the tenderloin. Set aside.
Lightly toast the fennel seeds in a dry pan over low heat. When cool, combine the fennel and black peppercorns and use a spice grinder to pulse until it becomes a medium to coarse mix. (Or simply put them into a ziptop bag and use a heavy skillet or rolling pin to crush the fennel seeds and the peppercorns.) Combine with the salt. Spread the spice mixture out on a clean work surface or pan.
Whisk the wine into the mustard and brush the mustard over the tenderloin. Roll the tenderloin in the spice mix making sure to press so that all of the spices stick. Put 1 ½ teaspoons of the olive oil on your pan and put the tenderloin on top of it. Drizzle the remaining 1 ½ teaspoons olive oil over the top of the tenderloin. Roast until done, about 35 minutes or until pork reaches 155°F on a meat thermometer. Remove from the oven and tent with foil for 10 minutes. The pork will continue to cook to 160°F. Slice and serve.