1 pork tenderloin (whole, about 1-1.5 pounds, unbrined/unseasoned)
1 tablespoon fennel seeds
2 teaspoons crushed red pepper
2 teaspoons sage
1 teaspoon rosemary
½ teaspoon pink himalayan salt*
⅛ teaspoon ground black pepper
4 cloves garlic, minced
olive oil 1-2 tablespoons, or enough to form a thick paste when combined with spices
Instructions
Roast fennel seeds and red pepper in frying fan until just starting to brown and are very fragrant.
Combine fennel and red pepper with all other dry spices in a mortar and pestle and crush until fairly fine.
Add garlic and olive oil to spice mixture to form a thick paste.
Rub spice mixture onto pork tenderloin on all sides and let sit 30 minutes.
Preheat grill for indirect heat by turning one gas burner on to medium/medium high or placing charcoal all on one side of grill. Alternately, preheat oven to 325 degrees.
While grill/oven is preheating, sear tenderloin in skillet on all sides.
Place tenderloin on grill over indirect heat (the opposite side of the charcoal or gas burner that's lit) and grill turning occasionally until internal temp reaches 145 degrees, approx. 40 minutes.
Take tenderloin off the heat and let rest on a plate 5 minutes before serving.
To serve, slice into discs.
Notes
*for low sodium, reduce salt to ¼ teaspoon = 160mg or just a pinch= 109mg per serving.