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.
Slice the tenderloin diagonally with a sharp knife and serve over roasted vegetables.
