Makes 4 servings. Difficulty
2 Tablespoons olive oil 1/4 teaspoon cayenne pepper 3/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 3/4 teaspoon salt 1 pork tenderloin 3 garlic cloves, thinly sliced 1 14.5 oz. can diced tomatoes 2 Tablespoons cilantro, chopped Salt and freshly ground black pepper
Prepare the grill.
Whisk together 1 tablespoon olive oil, 1/8 teaspoon cayenne pepper, 1/2 teaspoon cumin, 1/8 teaspoon cinnamon and 1/2 teaspoon salt in a baking dish. Add the pork tenderloin and turn to coat.
Place the pork tenderloin on the preheated grill for about 15-18 minutes or until a thermometer inserted diagonally 2 inches into the thickest part of the meat registers 150°F. Transfer the pork to a carving board and tent with foil. Let rest for 10 minutes before slicing.
Heat the remaining tablespoon of oil in a large heavy skillet over medium heat. Add the sliced garlic and cook, stirring occasionally until pale golden, about 1 minute. Add the tomatoes with their juices along with the remaining 1/8 teaspoon cayenne, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon and 1/4 teaspoon salt. Bring to a brisk simmer and cook until sauce is slightly thickened, about 10 minutes. Stir in fresh cilantro and adjust seasonings to taste with salt and freshly ground black pepper.