Lemon and Anise Pork Tenderloin

Ingredients

• 2 Quebec pork tenderloins, about 340 g (¾ lb.) each
• 1 tbsp. 15 ml lemon zest
• 1 tbsp. 15 ml anise seed, crushed using a mortar and pestle
• 2 cloves garlic, minced
• 1 tbsp. 15 ml olive oil
• Salt and freshly ground pepper, to taste

Lemon and caper mayonnaise

• 1/2 cup 125 ml white wine
• 2 tbsp. 30 ml lemon juice
• 1 tbsp. 15 ml honey
• 1 tbsp. 15 ml Dijon mustard
• 1 egg yolk
• 1/2 cup 125 ml vegetable oil
• 1 tbsp. 15 ml capers, drained and chopped
• Salt and freshly ground pepper, to taste