Fennel Pollen-Crusted Pork Tenderloin

• 1 1/2 teaspoons chopped fresh rosemary
• 3/4 teaspoon fennel pollen
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (1-pound) pork tenderloin
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Combine rosemary, fennel pollen, and garlic. Add 1 tablespoon olive oil; rub over pork tenderloin. Let stand 1 hour. Preheat oven to 350u0b0. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sprinkle pork with kosher salt and black pepper. Add pork to pan; brown on all sides. Place pan in oven; bake at 350u0b0 for 15 minutes or to desired degree of doneness. Let stand 10 minutes.
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rosemary, fennel pollen, garlic, olive oil, pork tenderloin, olive oil, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/fennel-pollen-crusted-pork (may not work)