Grilled Lemon-Fennel Pork

Originally intended for a tenderloin, I have moved to make this with boneless chops as they are more readily available.

• Ready In: 55 mins
• Serves: 3-4
• Yields: 3-4

Ingredients

• 1  tablespoon  oil, olive
• 2  teaspoons  anise extract or 2  teaspoons Pernod
• 1  teaspoon lemon juice
• 2  tablespoons shallots, finely chopped
• 1  teaspoon fennel seed, crushed
• 1  teaspoon lemon peel, grated
• 3⁄4 teaspoon pepper, black, cracked
• 1⁄2 teaspoon salt, kosher, corsa
• 3⁄4-1  lb pork

Directions

1. In a small bowl, stir together oil, liquer or extract, and lemon juice.
2. Stir in shallots, fennel seeds, lemon peel, pepper, and salt.
3. Rub mixture over all sides of pork; let stand at room temperature for 30 minutes or refrigerate up to 2 hours.
4. Cook on a medium-high grill about 4-6 inches away from heat/coals.
5. Grill 15-20 minutes or until internal temperature reaches 145, turning once.
6. Let stand 10 minutes before serving to allow juices to settle (this would need to be if a tenderloin was used- not so much if chops are used).