Serves: 6
Total Calories: 29

2 pork tenderloin (about 1 pound each)
2 tablespoons honey
1 teaspoon salt
1 teaspoon fennel pollen or crushed fennel seeds
pinch of crushed red pepper
1/2 cup orange juice
2 tablespoons paprika

1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a baking pan just large enough to hold the pork.

2 Fold the thin ends of the tenderloins under to make an even thickness. Place the tenderloins about an inch apart in the pan.

3 In a small bowl, stir together the honey, salt, fennel pollen, and crushed red pepper. Brush the mixture over the meat. Place the pork in the oven and roast 15 minutes.

4 Pour the orange juice around the meat. Roast 10 to 20 minutes more, or until browned and tender. (Pork is done when the internal temperature reaches 150°F on an instant-read thermometer.) Transfer the pork to a cutting board. Cover with foil and keep warm while preparing the sauce.

5 Place the baking pan over medium heat. Stir in the paprika and cook, scraping the bottom of the pan, for 2 minutes.

6 Slice the pork and serve it with the sauce.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 29
Calories from Fat: 0

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