Recipes Ingredients Meat & Poultry Pork Recipes Spice-Rubbed Roast Pork Loin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation. Ingredients 4 tablespoons celery seed 2 tablespoons very coarsely ground caraway seeds Two 8-ounce pork tenderloins, trimmed of fat 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 2 large sprigs of sage Kitchen string 1 tablespoon extra-virgin olive oil Seared Plums Directions Preheat the oven to 400 degrees. Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch. In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well. Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums. Rate it Print