Grilled Lemon-Fennel Pork

• 1 tablespoon oil, olive
• 2 teaspoons anise extract or 2 teaspoons Pernod
• 1 teaspoon lemon juice
• 2 tablespoons shallots, finely chopped
• 1 teaspoon fennel seed, crushed
• 1 teaspoon lemon peel, grated
• 34 teaspoon pepper, black, cracked
• 12 teaspoon salt, kosher, corsa
• 34-1 lb pork

1. In a small bowl, stir together oil, liquer or extract, and lemon juice.
2. Stir in shallots, fennel seeds, lemon peel, pepper, and salt.
3. Rub mixture over all sides of pork; let stand at room temperature for 30 minutes or refrigerate up to 2 hours.
4. Cook on a medium-high grill about 4-6 inches away from heat/coals.
5. Grill 15-20 minutes or until internal temperature reaches 145, turning once.
6. Let stand 10 minutes before serving to allow juices to settle (this would need to be if a tenderloin was used- not so much if chops are used).

oil, anise, lemon juice, shallots, fennel, lemon peel, pepper, salt, pork

Taken from www.food.com/recipe/grilled-lemon-fennel-pork-470787 (may not work)