Combine cumin, coriander, granulated/ground garlic, sea salt and black pepper.

Pat pork tenderloin dry with paper towels. Apply spice mix to the meat generously to create a crust.

Heat a large skillet over medium-high heat and melt bacon (or other) fat in it.

Place pork tenderloins in the skillet and sear on all sides for approximately 2 minutes per side.

Place the onions, crushed garlic, orange segments, and pomegranates seeds (optional) in a large roasting dish. Add pork tenderloin on top.

Roast for 30-40 minutes or until the internal temperature of the pork reaches 60C/ 145F. Vegetables can often taken an additional 10-15 minutes. If you need to continue to roast vegetables until they are soft and pork is done, simply remove the pork and set it aside as otherwise it will get too dry.