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1
Preheat your oven to 350 F and situate the oven rack to the middle position.
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2
In a small bowl, whisk together the salt, pepper, cumin, ginger, and coriander.
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3
Spread the mixture out on a large cutting board or a large piece of parchment paper.
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4
Set aside.
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5
Combine the cashews and the pine nuts, and spread the mixture out onto another cutting board or large piece of parchment paper.
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6
Set aside.
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7
In a large oven-proof saute pan (or cast iron Dutch oven or skillet), heat the oil over medium heat.
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8
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.
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9
Remove the pan from the heat.
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10
Transfer the pork tenderloin from the pan to the seasoned cutting board and roll in the seasoning.
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11
In another small bowl, whisk together the mustard and honey.
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12
With a brush, brush the sauce onto one side of the pork tenderloin.
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13
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.
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14
Now roll the pork in the nuts, making sure to completely cover every square inch of the pork.
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15
Press firmly to adhere the nuts to the pork.
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16
Return the pork to the saute pan, and transfer the pan to the oven.
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17
Cook 25-30 minutes or until the internal temperature reaches 140 F (for medium) or 160 F (for well done).
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18
Remove from oven and transfer to a cutting board to let the pork rest for about 10 minutes.
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19
Slice the pork into 1 inch medallions and serve.
