Nut Encrusted Pork Tenderloin

Preheat your oven to 350 F and situate the oven rack to the middle position.

In a small bowl, whisk together the salt, pepper, cumin, ginger, and coriander. Spread the mixture out on a large cutting board or a large piece of parchment paper. Set aside.

Combine the cashews and the pine nuts, and spread the mixture out onto another cutting board or large piece of parchment paper. Set aside.

In a large oven-proof saute pan (or cast iron Dutch oven or skillet), heat the oil over medium heat. Add the pork tenderloin to the hot oil and sear on all sides, turning the meat every minute or so, so that all sides are browned but not burnt. Remove the pan from the heat.

Transfer the pork tenderloin from the pan to the seasoned cutting board and roll in the seasoning.

In another small bowl, whisk together the mustard and honey. With a brush, brush the sauce onto one side of the pork tenderloin. Flip the pork over onto the nut mixture (sauce side down), and brush the other side of the pork with the rest of the sauce. Now roll the pork in the nuts, making sure to completely cover every square inch of the pork. Press firmly to adhere the nuts to the pork.

Return the pork to the saute pan, and transfer the pan to the oven. Cook 25-30 minutes or until the internal temperature reaches 140 F (for medium) or 160 F (for well done).

Remove from oven and transfer to a cutting board to let the pork rest for about 10 minutes. Slice the pork into 1 inch medallions and serve.