Pork Tenderloin with Pear Sauce

• 1 1/2 teaspoons kosher salt
• Scant 1/2 teaspoon cinnamon
• Scant 1/2 teaspoon ground cardamom
• 15 grinds fresh black pepper
• 2 one-pound pork tenderloins (each 10 inches long and 2 1/2 inches in diameter)
• 2 teaspoons olive oil
• 1 medium pear, cored, peeled and cut into chunks

1. Place rack on second level from bottom in oven.
2. Heat oven to 500 degrees.
3. Combine salt, cinnamon, cardamom and pepper in a small bowl.
4. Place tenderloins side by side in a 12-by-8-by-1 1/2-inch roasting pan.
5. Using your fingers, rub the dry seasonings on all surfaces of each tenderloin.
6. Smear all over with the oil.
7. Roast for 10 minutes.
8. Turn over each one; roast another 10 minutes.
9. While pork is roasting, puree pear in a food processor or blender until liquid; it should be 1/2 cup.
10. Remove tenderloin to a serving platter.
11. Pour off fat in pan and place over high heat.
12. Add pear puree, boil and scrape pan with a wooden spoon to remove browned bits.
13. Slice the pork crosswise into 1/4-inch pieces.
14. Toss with the sauce.
15. Serve warm or at room temperature, accompanied by party rye bread.

kosher salt, cinnamon, ground cardamom, black pepper, pork, olive oil, pear

Taken from cooking.nytimes.com/recipes/1252 (may not work)