Vindaloo-Style Roasted Pork Tenderloin

Rub:

• ½ cup apple cider vinegar
• 7 medium garlic cloves, chopped
• 1 (2-inch) piece of peeled fresh gingerroot, chopped
• 3 whole cloves
• 1 tablespoon cumin seeds, toasted
• 2 teaspoons Kashmiri chili powder or smoked paprika
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds
• ¼ teaspoon ground cinnamon
• ¾ teaspoon sea salt

……………

• 2 (¾-pound) pork tenderloins, silver skin discarded

1. In a food processor, process all the rub ingredients except the salt until ground to a fine paste. Stir in the salt until well blended.
2. Brush the rub over the pork. Cover and refrigerate for at least 6 hours.
3. After 6 hours, remove the pork from the refrigerator. Let stand at room temperature for 1 hour.
4. Meanwhile, preheat the oven to 425°F.
5. Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.
6. Remove from the oven. Transfer the pork to a cutting board. Tent with aluminum foil. Let stand for 10 minutes before slicing and serving.