Ingredients
2 pork tenderloins (2 pounds)
3 tbsp dried porcini mushrooms
1 tbsp fennel seeds
1 dried red chili
olive oil
salt and pepper
Preparation
Grind porcini, fennel and chili in spice grinder to a powder. Cover pork with olive oil. Coat the outside generously with spice powder. Refrigerate for 1 hour. Salt and pepper. Heat a heavy cast iron skillet. Sear the pork all around and finish in 350 oven until medium. Slice and serve with tomato marmalade.
