and for dinner tonight I made 'Italian Style Pork Tenderloin'
Recipe: serves 4
2 pork tenderloin (about 500g each)
4 tsp dried fennel seeds
1tsp maldon sea salt
2tsp freshly ground black pepper
2 cloves garlic, finely chopped
1tsp dried chilli flakes
1 tsp brown sugar
1/2 tsp dried sage
1. Heat the oven to 220c
2.Dry the pork fillets with a kitchen towel and place them on a baking tray. With a sharp knife, make a few slashes in each piece.
3.Make a spice paste by grinding the fennel seeds with a pestle and mortar. Combine the ground fennel with the salt, pepper, garlic, chilli flakes, sugar and sage. Add enough olive oil to make a thick spreadable paste.
4. Drizzle the paste over both the pork fillets, then drizzle each with a little more olive oil. Roast the pork in the top of the oven for 25-30 minutes, or until cooked and coloured. To test, insert a skewer into the thickest part of the meat; the juice should run clear when cooked.
5. Rest the meat in a warm place for 10 minutes then slice and serve.