For the Pork:

1 ¾ lb pork tenderloin (two small loins)
2 tbsp cilantro
1 large clove garlic
1 small shallot, coarsely chopped
1 inch fresh ginger, peeled and coarsely chopped
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp lemon
2 tsp honey
2 tsp fennel seeds
1 tsp cumin
2 tbsp olive oil

For the Carrot-Potato Puree:

2 lb carrots, peeled and cut into 1 inch pieces
2 lb potatoes, peeled and cut into 1 inch pieces
1 cinnamon stick
1 bay leaf
2 cloves garlic, crushed
Spice mixture (recipe follows)
2 tbsp honey
1 quart chicken stock (or veggie)

For the Spice Mixture:

1 tbsp mustard seeds
1 tbsp fenugreek seeds
1 tbsp cumin
1 tsp ground cloves
1 tsp ground cardamom
1 tsp grated nutmeg
1 tsp turmeric
1 shallot, sliced
1 yellow onion, sliced
1 clove garlic, diced