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1. Place coriander and mixed pepper seeds in bowl fitted with kneading/ crushing blade. Mix at speed 12 for 55 seconds. Remove, add salt and mix well. Heat 2 tsp. sesame oil in ovenproof skillet over medium-high heat. Rub surface of meat with 1 tsp. sesame oil and sprinkle with 2 tsp. spice mixture. Brown tenderloin on all sides for 4-5 minutes or until medium brown.
2. Peel and halve the ginger and garlic. Deseed and halve the jalapeño. Place ginger, garlic and jalapeño in bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds. Add 1 Tbsp. sesame oil. Launch the P1 simmer program for 5 minutes. Add water, honey, tamarind, lime juice and fish sauce. Launch P2 simmer program for 12 minutes. Preheat the oven to 400°F.
3. Pour half the tamarind sauce over tenderloin in a skillet. Bake for 20 minutes or until meat reaches 160°F. Remove the skillet from the oven and add remaining sauce. Let tenderloin set for 5 minutes before slicing. Serve on kale leaves with tamarind sauce and toasted quinoa.