Rosemary Salt and Herb Roasted Pork Tenderloin, with Cranberry, Ginger, Almond Rice

Ingredients

• 2 ½ lb pork tenderloin
• 3 T finely chopped parsley
• 3 T finely chopped cilantro
• 2 large garlic cloves, finely minced
• 3 T rosemary salt
• 1 t kosher salt
• ½ t black pepper
• ¼ C light oil to moisten
• ½ C uncooked jasmine rice
• 1 C water
• ¼ C craisins
• ¼ C slivered almonds
• ¼ C sliced white onion
• ¼ C turmeric
• 1/8 or small dash of fine curry powder that has some heat
• ¼ C finely chopped parsley
• 1 t finely grated ginger
• ½ t kosher salt + ¼ t black pepper for rice to finish
• 4 small radicchio leaves for serving