Preheat oven to 230 degrees Celcius / 450 degrees Fahrenheit / Gas mark 8.
Prepare the marinade by combining the spices and olive oil in a flat dish.
Clean the Pork Tenderloin by removing as much of the silver skin as you are able to. Trim the tail end down slightly and remove the head of the Tenderloin. The head will detach as the silver skin is removed.
Roll the Tenderloin in the marinade. Be sure to coat it as generously as possible. Set aside while you prepare the vegetables.
Peel carrots and dice carrots into evenly sized pieces.
Peel and finely chop approximately half a medium red onion. Any extra onion can be frozen for later use.
Clean and finely chop the Bell pepper.
Wash and dry the spinach. Roll the spinach leaves up tightly and sliced into thin strips.
For the potato chip garnish peel and trim down your potato to a size slightly larger than your cutter. Using a Mandolin or knife cut into thin slices. If you prefer you can punch out the centers with a smaller cutter. Fry the slices in hot oil until crispy. Place on paper towel to remove excess oil.
Heat a heavy bottomed frying pan until it starts to smoke. Do not add extra oil to the pan. Evenly seal the Tenderloin and place in an oven tray. Allow the meat to relax before putting into the oven to cook.
Using the same frying pan, add a small amount of oil over a medium heat. Start by browning the carrots and then add the onion. Once the onions are translucent add the peppers, garlic, and chickpeas. Finally, stir in the spinach and allow the moisture to cook out.
The pork Tenderloin will need approximately fifteen minutes for medium, depending on how thick the meat is. Once ready allow the meat to rest before slicing.