- 2 teaspoons orange zest
- Juice of 1 orange
- 2 tablespoonsDijon mustard
- 2 teaspoons crushed fennel seeds (or 1 teaspoon fennel pollen)
- 1/2 teaspoon each kosher salt and freshly ground
- black pepper
- 1/3 cup olive oil
- 1 pork tenderloin (about 3 pounds)
Combine orange zest and juice, mustard, fennel and salt and pepper in a small bowl. Slowly whisk in olive oil. Clean pork by removing any excess fat and silver skin. Place in a zip-top bag with marinade and mix to coat. Refrigerate for 2 hours, mixing every 30 minutes. Preheat oven to 375°F. Remove pork from bag and wipe off excess marinade. Discard marinade.
Heat 1 tablespoon olive oil in an ovenproof skillet. Brown pork on all sides. Bake for 12-15 minutes, or until internal temperature reaches 145°F (cooking time may vary slightly depending on size of loin). Let rest for 10 minutes tented under foil.
This entrée is delicious served with Finocchio Orange Salad (see separate recipe).