• 2 pork tenderloins, trimmed
• 1 tablespoon cumin seed, ground
• 1 teaspoon coriander seed, ground
• 1/2 teaspoon cayenne pepper, ground
• 3 ounces olive oil
• 1 lime juice
• 1 lime zest
• 2 garlic cloves, minced
• 1 serrano chile, minced
• Canola oil as needed
• Salt as needed
• Black pepper as needed
• Tomatillo Salsa (see recipe on this site)

Combine spices, olive oil, lime juice, lime zest, garlic, and serrano chile in a 1-quart bowl. Mix well to form a paste. Add pork tenderloins and coat evenly with paste. Cover bowl and refrigerate for one hour. Preheat an oven to 400º F.

Season tenderloins with salt and freshly ground black pepper. Preheat a large saute pan over a high burner. When hot, add the canola oil. Add tenderloins and sear on all sides until well browned. Transfer tenderloins to a roasting rack and place them in the oven. Cook to an internal temperature of 148º F. Rest tenderloins for 5 minutes before slicing. Serve with Tomatillo Salsa.

Yield: 8 servings

Suggested Wine Pairings: Beaujolais, Riesling, Pinot Grigio