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1
Rub each pork tenderloin with 1 tsp. of the vinegar, then place in a shallow baking dish. In a small bowl, stir together the fennel seeds, pepper, oregano, thyme and salt. Rub each tenderloin all over with half of the seasoning mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
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2
Remove the tenderloins from the refrigerator and let stand at room temperature for 30 minutes.
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3
Preheat an oven to 400u00b0F. Place a rack on a rimmed baking sheet.
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4
In a small fry pan over low heat, warm the olive oil. Add the shallot and cook, stirring, until softened but not brown, 4 to 5 minutes. Add the garlic and bread crumbs, increase the heat to medium-high and cook, stirring, until the crumbs are toasted and fragrant, about 3 minutes. Let cool.
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5
Transfer the bread crumb mixture to a plate and break up any clumps with a fork. Spread in an even layer. Roll each tenderloin in the mixture, pressing to help it adhere firmly all around.
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6
Carefully transfer the tenderloins to the rack-linked baking sheet. Roast until the crust is crisp and brown and an instant-read thermometer inserted into the thickest part of a tenderloin registers 145u00b0F, about 25 minutes. Transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut crosswise into thick slices and serve immediately. Serves 4.
