Pork Tenderloin with Olive-Mustard Tapenade ^Featured

Excellent combination of the fennel and olive tapenade. I toasted and crushed whole fennel seeds and used about 2x what the recipe called for to accentuate the sweetness and intensity of the fennel. I also made, chilled, sliced and fried polenta rounds in clarified, browned butter and topped each slice with tenderloin and a tablespoon of tapenade. Decorative pools of olive oil, honey, and a touch of balsamic vinegar well blended and a robust parsley sprig completed the garnish and presentation.