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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']

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.
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.

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