Active Time

　　30 MIN

　　Total Time

　　1 HR 45 MIN

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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 135°, 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.