The pork tenderloin is a classic cut of meat that is so versatile, I think the only wrong way to cook it is overcooking it (I like my pork at to be Medium). We crust the pork tenderloin with a mixture of orange and coriander seed. Little know fact - Coriander and Cilantro come from the same plant. Coriander is the seed while, cilantro is the leafy part of the plant (always use fresh Cilantro, there really is no substitute and can be found pretty much everywhere). This dish is served with traditional house made tamales, grilled Calabacita squash, which is similar to Zucchini, topped with pickled vegetables and a cilantro lime pesto.