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In a small skillet over low heat, toast the fennel seed until the aroma is apparent, 3-5 minutes, shaking the skillet occasionally. Crush the fennel seed in a spice grinder or a cutting board by grinding the seed under a heavy pan. In a small bowl, combine the fennel seed with the salt and pepper. Trim any excess fat and silver skin from the tenderloins. Cut the tenderloins into pieces about 1 1/2 inches long. Season them with the fennel mixture. Gently press down on each piece to form a disc the same thickness as the width of the bacon. Wrap bacon around each tenderloin and secure with a toothpick. The bacon should over lap at the ends by no more then 1 inch. Allow to stand at room temp for 10-15 minutes before grilling. Grill the pork over Direct Meduim Heat until the pork is barley pink in the center and the bacon is fully cooked, 12-15 minutes, turning once. |
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