charles phan's lemongrass pork (half recipe)

1/3 cup lemongrass
finely chopped
2 tbsp garlic
1 1/2 tsp kosher salt
2 1/4 tsp coriander seeds
2 1/4 tsp black pepper
2 tbsp canola oil
2 lbs pork loin
We adjusted this recipe to line up with the approximate size of the pork tenderloins that we buy from our local market. This recipe is lean and tasty and can be used in a banh mi or served with rice.
Create a paste by combining the lemongrass, garlic, salt, coriander, pepper, and canola oil. Reserve.
Butterfly or roll-cut the pork loin to turn it into an even, flat surface.
Spread 3/4 of the spice mix on top of the pork, then roll and secure with butcher's twine.
Store the meat in the fridge for at least 8 hours on a rimmed baking sheet. Loosely wrap the pork in plastic wrap.
Prior to roasting, bring the meat to room temp.
Preheat the oven to 325°F. Roast for about 1 hour or until internal temp reaches 140°F.
Transfer the pork to a platter and tent with foil. Rest for about 30 minutes if serving as a main course with rice. If using for banh mi, allow to cool completely before slicing.
source: Charles Phan's Vietnamese Home Cooking