Tonight for a quick dinner I mixed together the spices in the morning and pulled a pork tenderloin from the freezer.  I buy them on sale, so it is a very inexpensive dinner.  Trying to keep the carbs down a little, I served it over cauliflower rice which I made from a head of cauliflower I had in the refrigerator.  I cooked it in a little ghee to give it a slight butter flavor.

The combination of spice and sauce made the entire meal delicious.  It was fast and very easy to make.  I grow my own herbs, so always have a fresh supply.

We usually prefer the flavor we get from grinding whole spices ourselves, but in this recipe, we found preground worked. Cutting the pork tenderloin into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. (Any smaller and the meat cooked too quickly)

INGREDIENTS

• 1½ TEASPOONS GROUND CORIANDER
• 1½ TEASPOONS GROUND CUMIN
• 1½ TEASPOONS SMOKED PAPRIKA
• ¾ TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER
• 1 POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES
• 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
• 1 TABLESPOON HONEY
• 1 LARGE GARLIC CLOVE, FINELY GRATED
• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 1 TABLESPOON CHOPPED FRESH OREGANO

In a large skillet over high heat, heat 1 tablespoon of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes.

Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving platter.

Sprinkle the oregano over the pork and drizzle with the remaining 1 tablespoon of oil. Serve with lemon wedges.