Neal Adamcik's 10 Step Wild Hog Tenderloin Roast
1 3-8 pound pork tenderloin @ room temperature
1 Bottle of Garlic Powder
1 Bottle of Fennel seeds
1 Can of Pam Olive oil spray
1 Roll of heavy Aluminum foil
1 Rectangular Pyrex dish
1 Meat thermometer
Preheat the oven to 325 degrees. Spray the Pyrex dish with Pam spray.
Down the center of the Pyrex dish lay down a trail of Fennel seeds approximately the width of the roast. Dust the tenderloin with the garlic powder on all sides, light dusting = mild flavor; heavy dusting = garlicky.
Place the tenderloin fat side up on the trail of fennel seeds and press down hard all along the roast. Run a trail of fennel seeds along the top of the tenderloin and lightly press into the fat.
Cover Pyrex dish with aluminum foil with a little vent on one side. Put in the oven and bake @ 325 for 20 minutes per pound or until the meat thermometer shows an internal tempreture of 165 degrees.
Once the proper internal tempretature is reached, remove roast from the oven and let stand for 15 minutes before carving. Cut in 1/2 inch slices and serve immediately and enjoy!