Step 1

Season the pork. Pat the tenderloins dry and set on a 9 x 13-inch baking dish. Season well with salt and pepper on all sides.

Step 2

Prepare the marinade mixture. In a small mixing bowl, whisk together the garlic, Dijon, oregano, coriander, Aleppo pepper (or red pepper flakes), and enough olive oil to generously coat the tenderloins (about 1/2 cup).

Step 3

Marinate the pork. Rub the pork all over with the marinade mixture. Cover and refrigerate for at least 3 hours, and up to 24 hours.

Step 4

Get ready to roast. Position a rack in the center of your oven and preheat to 375°F. Remove the pork from the fridge and set aside at room temperature until the oven is hot.

Step 5

While the oven heats, make the Herb and Pistachio Salsa. To a medium mixing bowl, add the jalapeño, parsley, mint, pistachios, lemon zest, lemon juice, and a small pinch of salt and pepper. Add enough olive oil to cover (about 1/3 cup). Mix well to combine. Cover and keep in the fridge until you are ready to roast the pork.

Step 6

Sear the pork. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the tenderloins (do this in batches if your skillet is not large enough). Sear the pork, turning on all sides until golden brown all over, about 5 to 8 minutes in total. Return the pork to the baking dish in which you marinated it.

Step 7

Roast. When the oven is ready, roast the pork for about 18 to 20 minutes, or until a meat thermometer inserted into the thickest part registers 145°F. Remove the pork from the heat and allow it to rest for at least 3 minutes.

Step 8

Serve. After the pork has rested, spoon the juices from the baking dish on top. Slice into medallions and serve with the herb and pistachio salsa spooned on top.