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Place 6 tablespoons of extra virgin olive oil in a small bowl.
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Place the peppercorns into a small frying pan over medium heat. Shake the pan occasionally for 1-2 minutes. Then add the fennel seeds. Shake and toast until the spices are fragrant--do not let them burn. It will take around 1 minute.
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Scrape the toasted spices into a spice grinder. Grind until coarsely ground.
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Scrape the spices into the olive oil and then add the lemon zest, garlic, rosemary and thyme, aleppo pepper and salt. Whisk until everything is evenly incorporated.
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Trim the silver skin off of the pork tenderloin
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Place the marinade into a ziplock bag and add the trimmed pork tenderloin. Squeeze the air out of the bag and seal. Massage the marinade into the pork. Place into the refrigerator overnight.
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When you are ready to cook the pork, preheat the oven to 400 F.
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Place a large oven-safe (NOT nonstick) skillet over medium high heat. Add one tablespoon of extra virgin olive oil. When it is hot, add the pork. Brown on one side, about 6-8 minutes. Turn the pork over and then place in the oven. Roast until desired doneness--for me that is an internal temperature of about 145 F.
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Remove from the oven and let sit for 10 minutes before slicing.