In a mortar and pestle, combine Whole
Whole Coriander Seeds (3/4 tsp)
Fennel Seeds (1 1/4 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
. Use the pestle to crack and grind the spices in the mortar until the spices are crushed and fragrant.
In a small bowl, add the
Fresh Rosemary (1 1/2 Tbsp)
Garlic (3 cloves)
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (3/4 tsp)
, and crushed spices. Stir to combine.
Pork Tenderloin (1 lb)
on a baking sheet and rub
Olive Oil (1 Tbsp)
over it with your hands. Sprinkle spice mixture over the pork and rub it in. There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap, and refrigerate at least one hour or up to 8 hours.
Heat your grill to a medium-high heat (about 425 degrees F or 220 degrees C). Grill pork turning occasionally, 12-15 minutes for medium or until desired doneness is achieved.
Let the meat rest for 5 minutes then slice and serve.