I decided to smoke a pork tenderloin with my porketta rub since the wife is away for the week and she is not a huge fan of fennel,
The pork:
I didn't grind up the fennel seed because I like the coarse texture that the rub brings.
The Rub:
2T Fennel seed
2T Dill
2t Oregano
2t Garlic Powder
1t Onion Powder
1/2t Rosemary crushed
1/2t Thyme
1/2t Black Pepper
The tenderloin was smoked at 225 with apple wood. I pulled it off the smoker when the internal temperature hit 145°.
Here it is plated after a 20 minute rest:
Close-up:
Good stuff! especially if you like fennel
The pork:
I didn't grind up the fennel seed because I like the coarse texture that the rub brings.
The Rub:
2T Fennel seed
2T Dill
2t Oregano
2t Garlic Powder
1t Onion Powder
1/2t Rosemary crushed
1/2t Thyme
1/2t Black Pepper
The tenderloin was smoked at 225 with apple wood. I pulled it off the smoker when the internal temperature hit 145°.
Here it is plated after a 20 minute rest:
Close-up:
Good stuff! especially if you like fennel