Grilled Lemon-Fennel Pork |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Originally intended for a tenderloin, I have moved to make this with boneless chops as they are more readily available. Ingredients:
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 |
3/4 teaspoon pepper, black, cracked |
1/2 teaspoon salt, kosher, corsa |
3/4-1 lb pork |
Directions:
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).
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