Place seasoned carrots, onion and asparagus on hot grill.Remove tenderloin from heat and let rest 10 minutes.

Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Place seasoned pork tenderloin over hot coals and grill 3-5 minutes.Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Heat grill to 400 F using direct grilling setup.Remove tenderloin and vegetables from refrigerator and bring to room temperature.Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub refrigerate. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil.To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together.1 tablespoon Italian parsley, torn or chopped.1 tablespoon tarragon leaves, torn or chopped.2 cups watercress, arugula or spring salad greens mix, washed.12-18 thin asparagus spears, washed and dried.12 small carrots with tops, washed and dried.4 tablespoons extra-virgin olive oil, divided.1 Chairman’s Reserve Pork Tenderloin (2 pounds).2 teaspoons freshly ground coriander seed.1 tablespoon freshly ground black pepper.

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