Pork tenderloin was recently on sale at our local Sprouts, and for some reason I almost never buy this cut. Maybe because I feel like pork is a sturdy meat... it's not a crown roast of lamb, a delicate quail, foie gras... it's slabs of bacon, gobs of pork belly, a chop for crying out loud. This recipe is extra special, because it's meat in meat. It really is amazing that you can get the delicate flavor from the tenderloin meat with the saltiness of the pancetta inside.
Fennel is a unique flavor - think anise, but cooking it mellow it out. So even if you think you have an aversion to all things black licorice give it a whirl. Keep reading for the recipe...
