Grilled Pork Tenderloin with Rosemary and Fennel Seed Crust

30 mins (prep 15, cooking 15)
8 ingredients
4 to 6

Share on Newzsocial


  • 2 whole pork tenderloin, about 1 pound each, trim of silverskin and fat, butterflied by cutting lengthwise down the center, and pounded to a 3/8- to 1/2-inch thickness
  • 1 tbsp olive oil
  • 1 tablespoon fennel seed, bruised with the flat side of a knife or with a mortar and pestle
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 2 teaspoon black pepper


Serving Size (13.86 g)
Servings 4
Amount per Serving
Calories 51.63 Calories from Fat 38.97
% Daily Value *
Total Fat 4.33g 26.63%
Saturated Fat 0.56g 11.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1166.56mg 194.43%
Total Carbohydrate 3.51g 4.68%
Dietary Fiber 2.1 g 33.52%
Sugars 0.02 g %
Protein 0.84g 6.72%
Vitamin A 18.47IU% Vitamin C 0.78mg%
Calcium 55.9mg% Iron 0.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole pork tenderloin, chopped fresh rosemary, minced garlic