Scale

2 pork loin filets, butterflied and lightly pounded to 1/2" thick

1 1/2 tsp ground coriander

1 1/2 tsp cumin

1 2/2 tsp ground ancho chile powder

2 Tbsp brown sugar

1 1/2 tsp Kosher salt

1/2 tsp cinnamon

1/2 tsp black pepper

1/2 cup extra virgin olive oil

grilled naan, feta cheese, and plain yogurt for serving

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In a small bowl, combine coriander, cumin, chile powder, brown sugar, salt, cinnamon, black pepper and oil (be sure there are no 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 overnight).
Oil grates on the grill prior to lighting. Grill the pork over moderately high heat, turning occasionally, until lightly charred and thermometer inserted into the thickest part registers 135°F (about 10 minutes).
Transfer to a cutting board and let sit for 10 minutes with loosely tented foil. Cut into thick slices serve with warm grilled naan, feta cheese and yogurt.
Serve with your favorite salad.

Keywords: pork, loin, spices, grilled, Moroccan, marinade, simple, dinner, family, flexitarian, meal, tenderloin, filet