1 pork tenderloin roast (approx. 2 lbs.)
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground cinnamon
2 clove garlic, minced
1 teaspoon sea salt
½ teaspoon course ground pepper
3 tablespoons olive oil
2 pears (any ripe but firm pear) grated, skin and all except the core, of course.
¼ cup white wine
¼ cup chicken stock
Combine the spices, salt and pepper with the olive oil and rub on the tenderloin, and marinate in a baking dish set in the refrigerator for 1-2 hours. This can be also cooked in a Dutch oven.
Remove from refrigerator and top with the grated pear
Add the wine and stock to the baking dish (or Dutch oven) and place in a preheated oven at 350 degrees, covered for about 45-50 minutes or until the internal temperature reads 160 degrees.
Let it sit covered in foil for 10 minutes before slicing.
You can deglaze any drippings in the pan over the stovetop (high heat) with a ¼ cup of white wine and then add 2 tablespoons butter, stir to melt in. Serve this glaze over the pork after slicing and plating.
Great served with mashed sweet potatoes spiced with a little grated fresh ginger!