1 tablespoon orange zest
2 teaspoons coriander seeds, crushed
1 teaspoon fine sea salt
1 teaspoon plus 1 tablespoon olive oil, divided
1 teaspoon paprika
1 1–1 1/4-lb. pork tenderloin, trimmed
Mix orange zest, coriander seeds, salt, oil, and paprika in a small bowl to make a thick paste. Rub all over pork. Let stand at room temperature for at least 20 minutes, or cover and chill up to overnight. Before cooking, let pork sit at room temperature for 20 minutes.
Preheat oven to 425°. Heat remaining 1 Tbsp. olive oil in a large ovenproof skillet over medium-high heat. Cook tenderloin, turning occasionally to thoroughly brown all over, 8-10 minutes. Transfer skillet to oven and cook until an instant-read thermometer inserted into center of tenderloin registers 140°, 5-10 minutes.