Garlic- and Anchovy-Stuffed Pork Tenderloins Recipe

Trim flat ends from tenderloins (reserve for stir-frying). Push anchovies and garlic through garlic press (or with pestle in mortar, crush) and mix until in paste.

Push chopstick lengthwise through centre of each tenderloin; spoon one-quarter of the anchovy mixture into hole at each end, then, with chopstick, press into centre of tenderloin, working back and forth to ensure filling is evenly distributed.

On plate, mix fennel seeds, pepper, hot pepper and salt; roll each tenderloin in fennel mixture to coat. Wrap in plastic wrap; let stand at room temperature for 30 minutes or refrigerate for up to 8 hours (bring to room temperature before grilling).

Brush tenderloins with oil. Grill over medium-high heat until just pink in centre, 18 to 20 minutes. Let stand for 3 to 5 minutes before slicing.

Makes 4 to 6 servings.