Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• Two 1-pound pork tenderloins
• Creamy Harissa Sauce, recipe follows
• 1 cup Greek yogurt (8 ounces)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon harissa sauce *
• 1 clove garlic, minced
• Kosher salt and cracked black pepper

Instructions

1. In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
3. In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.