Fennel-Crusted Pork Tenderloin

It's not quite time to retire the grill for the summer. Why not try this simple, wine-friendly recipe for pork tenderloin? With a little wild rice and a green salad on the side, you've got a meal fit for a king...a grill king.



Fennel-Crusted Pork Tenderloin

Serves 3-4



1 1/4 pound pork tenderloin

2 tablespoons olive oil

Salt and pepper

1/2 teaspoon garlic powder

2 tablespoons fennel seeds, crushed (I use a mortar and pestle.)



Heat grill to medium-high. Coat the pork tenderloin with the olive oil, then sprinkle with salt and pepper, garlic powder and crushed fennel seeds. Make sure tenderloin is coated all over.



Cook on the hottest part of the grill, turning to brown all sides. Move to coolest part of grill (or reduce heat) and continue cooking until meat thermometer inserted in tenderloin registers 145 degrees. Remove from gill and let rest 10 minutes before slicing. (You can also brown tenderloin in a skillet and then finish by baking in a 400 degree oven.)



Wine Pairing: This cries out for a earthy "dirty" wine. Try a South African Syrah or a Italian Sangiovese and see what you think...