Grilled Moroccan Spiced Pork Tenderloin

• 1 1/2 tablespoons ground coriander
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground chile powder, preferably ancho
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons Kosher salt (Diamond crystal)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground caraway
• 1/2 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
• Grilled naan, grilled haloumi and plain yogurt for serving

1. In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
2. Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135u0b0, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

ground coriander, ground cumin, ground chile powder, light brown sugar, kosher salt, ground cinnamon, ground caraway, ground black pepper, extravirgin olive oil, pork tenderloins, naan

Taken from www.epicurious.com/recipes/food/views/grilled-moroccan-spiced-pork-tenderloin-51239020 (may not work)