Roasted Pork Tenderloin

Bring Pork Tenderloin (2 lb) to room temperature. Preheat oven to 430 degrees F (220 degrees C).

In a mortar and pestle, crush the Black Peppercorns (2 tsp), Dried Rosemary (1 tsp), Fennel Seeds (1/2 tsp), Celery Seeds (1/2 tsp), and Kosher Salt (1/2 tsp). If a mortar and pestle is not available, use a spice grinder and mix in a bowl after each ingredient is ground and measured.

Coat the whole pork in the herb rub on both sides.

In a cast iron skillet, heat the Sunflower Oil (2 Tbsp). Once hot, add the herb-crusted tenderloin to sear.

Once it forms a nice brown crust, flip the pork over and finish searing all sides.

Roast the pork in the oven for 5 to 7 minutes depending on your preferred doneness.

Let the pork rest for 5 minutes.

Slice the pork into 1/2 inch slices.

Serve with some cranberry mostarda on top and enjoy!