This spice rub takes a little work but it is oh-so-worth it! Some spices just taste better when they’re freshly ground, which is why this recipe makes use of them.
But no worries: if you don’t have a spice mill and/or can’t find the whole versions, you can add an extra ¼ teaspoon of the dried ground versions.
For the Spice Rub:
For the Tenderloin:
Preheat the oven to 450 degrees.
Make the spice rub: Put the cumin seed, fennel seed, and coriander in food grinder and pulse until they are finely ground. Place in a small mason jar with the other spices, cover, and shake until mixed well. If you don’t have a mason jar, place all the spices in a bowl and stir to combine.
With dry hands to avoid sticking, sprinkle the rub over the tenderloin, pressing it into the meat so it adheres.
Heat the oil in a large skillet over medium-high heat. Sauté the garlic in the oil for about 30 seconds before placing the tenderloin in the pan. Sear each side, cooking for about 10 minutes. Transfer to a roasting pan and place in the oven for 20 minutes, until done.
Remove from the oven and let rest, covered in foil, for 5 minutes before slicing.