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Spice-Rubbed Roast Pork Loin

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4 tablespoons celery seed

2 tablespoons very coarsely ground caraway seeds

Two 8-ounce pork tenderloins, trimmed of fat

3 tablespoons dijon mustard

Kosher salt and freshly ground black pepper

2 large sprigs of sage

Kitchen string

1 tablespoon extra-virgin olive oil

Seared plums

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