Preheat the oven to 425°F. Combine 1/2 tsp. ground cardamom, 1/4 tsp. ground coriander, 1 tsp. sea salt, and 1/2 tsp. freshly ground black pepper in a small bowl. Rub the spice mixture on a 1 1/2-pound pork tenderloin, patted dry and trimmed. Heat 2 tsp. olive oil in a large skillet over high heat until very hot. Add the pork and sear, turning occasionally, until browned on all sides, about 8 minutes. Meanwhile, halve 7 Seckel pears* and set aside. Stir together 1 tsp. honey and 1 tsp. water in a C.. When the pork is browned, add the pears to the skillet, and toss. Transfer the skillet to the oven and roast 5 minutes. Remove, toss in 1/4 C. shelled pistachios with the pears, and drizzle half of the honey mixture over the pork and brush to coat. Return the skillet to the oven and roast until the pork is barely pink in the center, 5 minutes. Brush the pork with the remaining honey mixture and slice. Toss 1 tsp. salted butter with the pears and pistachios in the skillet, and serve. * Or small Bartletts. Also try: pork tenderloin + seedless red grapes + walnuts