- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 lemon, juiced
- 1 pound pork tenderloin
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 to 4 clove buds
- 6 to 8 peppercorns
- 1 teaspoon coarse sea salt (like Celtic salt)
- 1 tablespoon high-heat oil
Combine olive oil, garlic and lemon juice. Toss pork tenderloin in this mixture and marinate in the refrigerator for 1 hour to overnight.
Preheat oven to 400° F.
Lightly crush spices, including sea salt, in a mortar, spice grinder or with the back of a heavy pan.
Remove tenderloin from the marinade, pat dry and roll it in the spice blend. Heat a sauté pan over medium-high heat and add high-heat oil. Sear tenderloin, turning occasionally, until it is golden brown on all sides.
Transfer to the oven and roast for 8 to 10 minutes or until the interior of the pork reads 160° F. Let rest for 5 minutes and then slice.