There are no photos of the tenderloin cooking because pork tenderloin looks like... well... horse dick. It just didn't translate.
1 Pork Tenderloin
Juice of 1 Lemon
2 Tbsp Flour
2 tsp Whole Coriander Seed
1 tsp Caraway
2 Tbl Thyme
Salt & Pepper
2 Tbl Olive Oil
Marinate the pork in lemon juice for 1/2 hour. Heat oven to 350 degrees and remove the tenderloin from the marinade.
Crush the spices together in a mortar to help release the flavors.
Mix the flour, spices, salt and pepper in a large plastic bag. Toss the tenderloin in the bag and shake to coat with the spiced flour mixture. Heat the olive oil in the bottom of a dutch oven or other oven-proof pot. Brown the tenderloin on all sides and place the whole pot into the oven to finish, about 20 minutes. Remove from the oven and loosely tent with foil for 10 minutes to rest, then slice into medallions.
If making gravy and/or mushrooms, keep the pan and drippings hot.