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

• 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.