1 handful of herbs, such as oregano, thyme and/or lavender
1 tsp plus 1 TBSP avocado oil
Flake salt, to serve
1 cheek of lemon, to serve
Add the peppercorns to a mortar and pestle and crush to a medium grind. Stir in the salt, cinnamon, orange zest and garlic. Rub the tenderloin evenly with the salt mixture and drizzle with the oil. Using butchers’ twine, tie the sprigs of herbs all around the roast so that the entire loin is almost completely covered.
Preheat the oven or a grill to 400 degrees F.
Heat a medium cast-iron skillet over medium high heat on the stove. Add 1 tablespoon avocado oil to the pan and heat another 30 seconds. Add the roast to the pan and sear until evenly deep golden brown on all sides, about 3 minutes per side. Place the pan in the prepared oven or grill for about 8 to 10 minutes or until an instant read thermometer inserted in the thickest part registers 125 degrees F. Remove to a cutting board to rest for 10 minutes.
Untie the roast and remove the herbs from the outside of the meat. Scatter those herbs on a serving platter. Slice the meat against the grain and shingle on the charred herbs. Finish with a sprinkle of the flake salt and squeeze of lemon juice if desired.