Fennel-Crusted Pork Tenderloin

I can't add much new, but easy to make on a weeknight and such a good blend of spices! Tastes like Indian without the heat - lovely dish!

The combination of fennel and Worcestershire sauce is very different but quite good. I did not like the black-eyed pea salad I served this with.

Worthy of any occasion.

Fantastic. Made with Bourbon Brown Butter Sweet Potatoes.

This is a keeper that I will make again and again!! Served it tonight with creamy polenta (with Gruyere as the cheese) and roasted-garlic-grape tomatoes I had in my freezer from the summer. Excellent meal - husband LOVED it (I guess if I call grits polenta instead of grits he likes them better!) The other half of the pork tenderloin was used on Sunday night to make CL's Pork Tenderloin, Pear and Cranberry salad....if you haven't tried it, do; it's wonderful, especially for Fall.

Substitutions: caraway seeds for coriander, fresh garlic rather than from a jar, and used two pounds of tenderloin instead of one. This recipe is AMAZING! Grinding the spices that had been sitting in my spice rack forever, really brought out the flavor. Seemed to be enough even for two pounds of meat. The tenderloin I purchased was already in multiple pieces, so I just cut them slightly smaller. It took a tad longer to cook them because the were more like chunks than fillets. I had to be careful that they were done in the middle, but not dried out, but it still turned out great.

Absolutely fantastic...

Edna, the side dish looks like the Black-Eyed Pea Salad on this site which I haven't tried but will. Also check the Marinated Blackeye Pea recipe on the Bush's Bean website that I have tried many times and is excellent. Either would go wonderfully well with pork, beef brisket or grilled/barbeque recipes, especially during the summer.

Can anyone identify the side dish shown w/ the pork?

This was INCREDIBLE! I followed directions exactly. Ground my fennel seeds in my coffee bean grinder. Easy to make, perfectly seasoned, and restaurant quality! It was a big hit with my family. Would certainly make again. I served it with butternut squash, asparagus baked in the oven with olive oil and seasoning, bulgur wheat and a tossed salad.