Spice-crusted roast pork tenderloin with watercress salad

Instructions

1. Preheat oven to 425°F.
2. To make pork, combine 1 garlic clove, chili powder, cumin, coriander, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in small bowl. Rub seasoning all over pork.
3. Heat olive oil in large ovenproof skillet over medium-high heat. Add tenderloin and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of meat registers 145°F, about 15 minutes. Let pork rest 5 minutes, then cut into 24 slices.
4. Meanwhile, to make dressing, whisk together orange juice, lime juice, scallion, canola oil, lemon juice, sugar, remaining garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in small bowl.
5. Arrange watercress and tomatoes on platter. Top with slices of tenderloin and drizzle with dressing.
6. Serving size: 6 slices pork, 1 1/4 cups salad, and 2 tablespoons dressing