Ingredients

• 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

Instructions

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 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.