Directions

1.     In a small bowl add garlic, salt, cumin, curry power, coriander and cayenne and mix well.

2.     Add fresh lemon juice and olive oil and stir to combine.

3.     Pour spice mixture in the zip-top bag with the pork. Seal bag then make sure meat is covered by marinade then refrigerate for 3-4 hours, or longer.

4.     Heat grill to medium heat and grill over direct heat for about 10 minutes (about 5 minutes a side) flipping to ensure even browning. If the grill is too hot, move tenderloin to the side. It’s done when it’s evenly browned and internal temperature reaches 140 – 145 degrees. In lieu of grilling, sear in a hot pan until browned on all sides and finish in a 400 degrees oven until it comes up to temperature. 

5.     Rest before slicing and serve with grilled vegetables, tahini dip and flatbread.