In a small bowl, combine the cinnamon, coriander, cumin
, salt and olive oil. Rub the mixture evenly over the pork
tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
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