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1
Preheat oven to 450.
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2
Rinse tenderloin and pat dry.
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3
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
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4
Use about half the garlic.
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5
In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
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6
salt to form a paste.
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7
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
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8
Sprinkle the pork tenderloin with salt and fresh ground black pepper.
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9
Rub dijon mustard all over surface of the meat.
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10
Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
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11
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
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12
Add oil, allow oil to get quite hot, just before the smoking point.
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13
Add the tenderloin to the pan.
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14
DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
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15
Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
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16
Some of the coating will adhere to the pan, that's OK.
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17
Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
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18
Allow meat to rest, covered, for about ten minutes before slicing and serving.
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19
You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
