Saturday, February 9, 2013

Honey-Glazed Pork Tenderloin with Fennel Pollen {Valentines}


For our honey-infused, pollen-dusted picnic, I roasted a pork tenderloin, using both honey and pollen.  I used 4 T minced garlic, 2 T honey, and 2 T Sambuca. I rubbed the mixture over the entire tenderloin, sprinkled it with fennel pollen, placed it in a baking dish, and covered it with foil. I roasted it in the oven at 350 degrees, covered, for 50 minutes, then finished off the hour uncovered. This is great warm or cold!

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