Fennel Pork Tenderloin

Fennel Seed Roast

  • Cook Time: 60
  • Total Time: 60


Salty, spicy, with a great earthy flavor, the fennel seed roast perfect for fall or winter nights.


  • 2 Pork Tenderloins
  • 2 cups Chardonnay or Pinot Grigio
  • 4 TBSP Olive Oil
  • 3 TBSP Fennel Seed
  • 1.5 TBSP Sea Salt
  • 2 TBSP Black Pepper
  • 5 Cloves of Garlic, minced


  1. Pre-heat the oven to 325F
  2. Combine all the spices in a bowl and mix well.
  3. Clean the pork tenderloins, make sure to remove the silver skin if it has not been removed already
  4. Rub the olive oil over the tenderloins and pat spices onto the meat, covering the entire surface
  5. Place meat into baking dish and pour wine around the meat
  6. Bast the roast every so often
  7. Bake for 1 hour, or until desired internal temperature has been reached (I go for 155F)
  8. Let rest for 3-10 minutes
  9. Slice meat against the grain and enjoy 🙂


  • USDA states that pork roasts can be cooked to a new minimum internal temperature of 145F. Please alter the time to suit your liking.


  • Serving Size: 4