A coating of fennel pollen infuses the meat with intoxicating aroma. There's no need for strict measurement here. Simply use equal parts fennel pollen, salt and pepper for the rub, scaling up for as much as you need.
Coarse sea salt, such as Sel Gris
Coarsely ground Black Tellicherry Peppercorns
One 1 1/2- to 2-pound pork loin
In a small bowl, mix equal parts fennel pollen, salt and black pepper. Rub all over the pork loin and let sit for an hour. Heat olive oil in a heavy-bottomed pan to smoking and sear the pork loin on all sides. Place in a 350°F oven and cook until desired doneness. Let meat rest for 10 minutes before serving.
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