This is a delicious, succulent pork tenderloin dish.
Chef's notes
Suggested side: Tasty Fennel: Take fresh fennel bulbs and cut them into wedges (keep the tops for decoration). Dot liberally with butter, add 4-5 sliced garlic cloves, sprinkle with freshly ground salt and pepper, and top with parmesan cheese. Place in tin foil and barbeque until the fennel is slightly tender.
Steps
1
Blend the rub for the pork tenderloin.
Ingredients
1 pork tenderloin
1 ½ tablespoons honey
½ tablespoon fennel seeds, crushed
½ tablespoon fresh rosemary, finely chopped
Sea salt to taste
Freshly ground black pepper to taste
1 clove garlic, minced
1) Brush the tenderloin lightly with honey.
2) In a bowl mix fennel seeds, rosemary, salt, pepper and minced garlic.
3) Spread the mixture all over the pork.
4) Roast in a preheated 450 F (230C) oven for 25-30 minutes or barbeque until the pork is done to your liking. Let rest before slicing and enjoy.
