1 one-pound (or so) pork tenderloin
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 lemon juiced
1 Tablespoon vegetable oil
for Spice blend:
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3-4 clove buds
1 teaspoon coarse sea salt (like Celtic salt)
Combine the olive oil, garlic and lemon juice.
Toss the pork tenderloin in this mixture and marinate for 1 hour to overnight.
Preheat your oven to 400║F.
To prepare Spice Blend:
Lightly crush the spices in a mortar, spice grinder or with the back of a heavy pan.
Remove the tenderloin from the marinade, pat it dry and roll in the spice blend.
Heat a sautÚ pan over medium high heat and add the oil.
Sear the tenderloin, turning occasionally, until it is golden brown on all sides.
Transfer it to the oven and roast for 8-10 minutes or until the interior of the pork reads 160║F.
Let the pork rest for 5 minutes and carve into slices.
Recipe by Lynne Vea