Preheat oven to 400°F. Pat the pork tenderloin dry and season very lightly with salt and pepper and set aside.
In a food processor while it is running drop the garlic through the food chute to mince.
Stop the processor and add the paprika, cumin, 1 tsp salt, and Sriracha. Pulse to mix.
Add the parsley and cilantro and pulse until roughly chopped. Do not purée.
Add the olive oil, lemon juice, lemon zest, and honey and pulse to blend. Taste and adjust the seasoning with salt if needed. Set aside and allow flavors to meld for about 15 minutes while cooking the pork.
Heat a large cast iron skillet over medium-high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes until it’s nicely browned on all sides, for a total of about 7 minutes.
Put the skillet in the oven for about 10-15 minutes more, flipping the tenderloin over halfway through cooking, until the meat reaches 140°F with a meat thermometer (if you are using).
Remove pork from the oven to a cutting board and let it rest for at least 5 minutes before slicing it. Slice and serve with charmoula sauce on top and a salad on the side.
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