FENNEL RUBBED PORK TENDERLOIN

2-3 cloves garlic, slivered
1 1/2 t. black peppercorns
1 t. fennel seeds
1 t. kosher salt
1 lb. pork tenderloin
1 T. olive oil

Make deep slits in pork and insert garlic slivers. Grind pepper, fennel and salt into a fine powder. Rub powder all over meat. Place the meat on a plate, cover with plastic wrap and let sit, refrigerated for at least 2 hours and up to overnight.

Preheat oven to 450 degrees F. Heat a cast iron skillet on the stove top until very hot. Drizzle olive oil in pan and place pork in pan. Sear meat on all sides. Place the cast iron skillet in the preheated oven and continue to cook pork for approximately 15 minutes, until a thermometer inserted in the center of the pork reads 145 degrees F.

Remove the pork to a cutting board and tent. Allow meat to rest 15 minutes or so and slice thinly to serve.