Bangkok-Style Roasted Pork Tenderloin

- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼–½ teaspoon freshly ground black pepper
- 2 (1-pound) pork tenderloins, trimmed
- Olive oil
- ½ cup chicken, pork, or vegetable stock, or water
Instructions:
While the tenderloins are roasting, you can prepare a salad, some vegetables, and some rice or cous cous.
- Place rack on bottom third of the oven, then preheat the oven to 500 degrees.
- Combine the spices in a small bowl.
- Rub each of the tenderloins with half of the spice mixture and a bit of olive oil. Place the tenderloins in a roasting pan and cook for 10 minutes.
- Turn the tenderloins over and roast for 10 more minutes or until done to your liking.
- Transfer the pork to a serving platter, cover with foil, and let rest.
- Pour off any fat that has accumulated in the roasting pan. Place the pan on the stovetop over high heat and add the stock (or water). Bring to a boil, scraping the bottom of the pan to loosen any cookedon bits. Season with salt and pepper to taste.
- To serve, slice the tenderloins into thin slices. Pour a bit of the sauce on top, passing more separately at the table.