Recipe Connection

Serve this with honey whipped yams and sautéed green beans.

Makes 4 servings for about $1.50 per serving

1 1/2    teaspoons dried thyme

1/2 -1   teaspoon cayenne

1 1/2    teaspoons crushed fennel seed

1          tablespoon garlic, minced

3/4         teaspoon kosher salt

3/4       teaspoon coarse black pepper

1 1/4    pounds pork tenderloin

In a small bowl, blend thyme, cayenne, fennel seeds, garlic, kosher salt and black pepper.

Rub pork tenderloin liberally with olive oil. Then, rub the spice mixture all over pork, pressing it in. 

Seal tenderloin in food saver bag or other freezer wrap and freeze.

To serve, defrost overnight in the refrigerator.

Put room temperature roast on a medium high grill for 20 minutes, until the internal temperature is 145°F (or cook in preheated 400°F oven for 15 to 20 minutes until it reaches temperature). Slice and serve.

Courtesy of Family Features