All Photo Friday

August 15, 2008

As I’m writing this, it’s still Monday. I’m trying to get all my ducks in a row before leaving town tomorrow. And, it turns out that writing five posts in one day is exhausting! So, I’m making this another all photos-Friday. Up today: a fennel-and-sage crusted pork tenderloin. It’s delicious. And quite beautiful, too, I think.

(Click “more” for the photos & the recipe.)

Fennel-and-Sage Crusted Pork Tenderloin

Serves 3 to 4

1 (approximately 1 pound) pork tenderloin
1/4 teaspoon fine-grain sea salt
1/4 teaspoon fresh-cracked black pepper
2 tablespoons chopped fresh herbs, such as sage, rosemary and basil
2 teaspoons fennel seeds
2 teaspoons minced garlic
1 teaspoon red chile flake
1 tablespoon Dijon mustard

Prepare a grill (or heat a grill pan) over medium-high heat.

Meanwhile, sprinkle the tenderloin with salt and pepper; set aside. In a small bowl, combine the herbs, fennel seeds, garlic and chile flakes; set aside.

Slather the Dijon mustard on the salt-and-peppered tenderloin, coating the tenderloin evenly. Next, scatter the herb mixture over the mustard-coated tenderloin, pressing the mixture to adhere to the pork.

Grill the pork for 20 minutes total, turning once, or until the internal temperature of the thickest part of the tenderloin registers 145° (slightly pink in the middle). Allow the pork to rest for about 10 minutes before slicing it into 1-inch thick pieces.

14 Responses to “All Photo Friday”

  1. GS Says:

    Thank-you! I need a new recipe for tenderloin; this one uses everything I already have in the pantry AND it seems easy enough! A tasty Friday meal with blue-cheese coleslaw!

  2. joejhorn Says:

    Looks great, I don’t even love tenderloin, but I want to take a bite of this one.


  3. I don’t know where I found you but, I really like your blog. I have a little food blog myself and I really like what you have done here. I think I might look around for a while.


  4. GS: That sounds like a lovely Friday night feast.

    joejhorn: Thanks!

    susieshomemade: Thank you! Stay as long as you like. : )

  5. Tom Aarons Says:

    This is a beautiful set of photos and a delicious recipe. Thanks.

  6. Jerry Says:

    Sounds scrumptious!

  7. wrightfood Says:

    Great looking stuff! I cook a tenderloin most weeks, and this is a great variation.


  8. It’s beautiful — and beautifully easy as well! I’ll have to try this soon.

  9. RecipeGirl Says:

    It’s tough to get good pics of pork tenderloin but you managed to do it! Doesn’t surprise me🙂

  10. Dragon Says:

    Simply gorgeous!


  11. fantastic pics! the tenderloin looks so succulent mmmmm.


  12. Tom Aarons: Thank you!

    Jerry: I assure you, it is!

    wrightfood: Thanks! I find myself cooking tenderloin more often too. I’m always looking for new ideas.

    js: Thanks! And, yes, so easy and fast.

    RecipeGirl: Pork tenderloin is not very photogenic, is it? But, thanks!

    Dragon: Thank you!

  13. April Says:

    I made this tonight (been on my to cook list) and I gotta say, it was cooked to perfection (using your instructions of coure), but I didn’t know I didn’t like fennel until tonight. Well, correction, when I smelled the fennel seeds I thought I didn’t like it but went ahead with it because yours looked SO good. Next time, I’ll cook it the exact same way, but no fennel seeds and I know it will be PERFECTION!! It was so tender, we didn’t need a knife. Yummy. Thanks again, Kristen. Your recipes never let me down! P.S. Lunch was gruyere and onion sandwich… again!


  14. April: Wonderful! And it’s great to know it made a fennel lover out of you too. Check out the onion flatbread in the archives, if you’re looking for another use for fennel seeds. And, thanks for reminding me I need to make those sandwiches again soon!


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