Grind the dry spices in a spice grinder. Place the ground spices, turmeric, garlic, ginger, cider vinegar, wine, brown sugar and salt to taste in a food processor. Process until a smooth paste is formed.

Place the trimmed pork tenderloin and paste into a gallon freezer bag. Massage into the pork and then seal the bag and place in the fridge for at least 6 hours (mine marinated for about 10 hours).

Preheat the oven to 425 F. Bring the tenderloins out of the fridge and let them come to room temperature. When the oven is hot enough, place a roasting rack in a roasting pan and oil the rack. Place the tenderloins on the rack and roast for about 30 minutes, or until a thermometer reaches 140 F.

When the pork has reached 140 F, remove it from the oven and let it rest for 10 minutes, during which time it will rise to about 155 F. Slice and serve.