Spice-crusted Pork Tenderloin

Spice-crusted Pork Tenderloin

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  • 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.

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