Two 14 oz. pork tenderloins
1 Tbsp. fennel seeds, crushed
1/2 tsp. crushed red pepper
1/3 cup grainy Dijon mustard
2 cloves crushed garlic
1/2 tsp. each sea salt and fresh ground pepper
1/4 cup honey
Preheat the oven to 375°. Set the pork tenderloins on a rimmed baking sheet and season them with the sea salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the fennel, crushed red pepper and garlic to coat them.
Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°. Transfer the pork tenderloins to a cutting board and let them rest for 10 minutes.
In a small bowl, mix the mustard with the honey. Slice the pork 1/2 inch thick and serve with the honey mustard.