- 1 cup olive oil
- 1 whole lemon, quartered
- A pinch salt
- For the pork: 1 tablespoon canola oil
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground cayenne pepper
- 1 whole (12- to 14-ounce) pork tenderloin
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped oregano
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 1 cucumber, halved and thinly sliced
- 1/2 fennel bulb, shaved
- 1/2 cup feta, crumbled
To make the vinaigrette for the salad, place the olive, lemon and salt in a blender, and pulse until thoroughly mixed. Strain into a jar. Mix 1 part vinegar with 2 parts lemon oil in a separate container. Store remaining lemon oil in the fridge.
Preheat the oven to 425°F.
For the pork, combine the oil, cumin, coriander, cinnamon, salt and cayenne pepper in a small bowl. Rub all over the tenderloin and let stand at room temperature on a rimmed baking sheet until the oven is ready.
Roast until the pork registers 135°F for medium, about 15 minutes.
While the pork roasts, tear a sheet of parchment paper the length of the tenderloin. Mix the fresh herbs and sprinkle them in an even layer on the paper. Roll the pork in its pan juices, then transfer to the fresh herbs and roll in the herbs to coat evenly. Let the pork stand for 5 minutes before slicing.
Toss all of the salad ingredients together with some of the vinaigrette. Serve over crunchy lettuce or arugula, if desired, alongside the pork.