Recipe for Grilled Pork Tenderloin with Spice Crust

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Yield:

Ingredients:

Amount	Ingredient
3/4 x	-to-1 1/4 pound pork tenderloins, trimmed of silver skin membrane and
	fat, butterflied by cutting lengthwise
	----------------- down the center, and pounded to a 3/8-to ----------------
1/2 x	inch thickness (most butchers will do that for you at the time of purchase)
1 tbl	olive oil
	----------------- Rosemary and fennel seed rub: ----------------
1 tbl	fennel seed, bruised with flat side of knife or with mortar and
	pestle
1 tbl	chopped fresh rosemary or 2 teaspoons dried
1 tbl	minced garlic
2 tsp	kosher salt

Instructions:

Instructions: Spread meat on a plate and rub olive oil on both sides. Combine remaining ingredients and rub mixture all over pork, pressing it into meat and any crevices. Let tenderloins rest for 30 minutes at room temperature.

Grill tenderloins over medium-hot coals 3 to 4 minutes per side, or until internal temperature registers 145 degrees to 150 degrees on meat thermometer.

Let meat rest 5 minutes. Serve 1/2 tenderloin per person.

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