- 2 large pork tenderloin fillets about 500g each
- 4 tsp dried fennel seeds
- 2 tsp Maldon sea salt
- 2 tsp freshly ground black pepper
- 2 cloves of garlic, finely chopped
- 1 tsp dried chilli flakes
- 1 tsp brown sugar
- ½ tsp dried sage
- Olive oil
- Preheat oven to 220C.
- Dry the pork fillets with kitchen towel and then place on a baking tray. With a sharp knife, make a few slashes on each piece of pork.
- Make a spice paste by grinding the fennel seeds with a pestle and mortar. Combine the ground fennel with the salt, pepper, garlic, chilli, sugar and sage. Add enough olive oil to make a thick, but spreadable, paste.
- Spread the paste over both the pork fillets and then drizzle each fillet with a little olive oil. Roast at the top of the oven for 25-30 minutes, or until cooked and coloured. To test, insert a skewer into the thickest past of the meat; the juice should run clear.
- Rest the meat in a warm place for 10 minutes. Slice and serve with a salad or steamed green vegetables.
The spice paste is also delicious rubbed into pork chops or a piece of pork to roast.
You need a hot oven for this, so make sure it is preheated to correct temperature.