3/4 t. Ground Cumin
3/4 t. Ground Coriander
3/4 t. Sweet Smoked Paprika (or substitute black pepper)
3/4 t. Garlic Powder
1/2 t. Cassia ground cinnamon
1/2 t. salt
2 Pork tenderloins (each about 3/4 lb)
2 T. Olive Gourmet Mild or Medium intensity Extra Virgin Olive Oil
1/2 C. plain pomegranate juice (optional)
1/2 C. Olive Gourmet Pomegranate Balsamic Vinegar
Combine cumin, coriander, paprika, garlic, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and rub with the spice mixture until evenly coated.
Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and a meat thermometer registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
While pork stands, pour off and discard any fat from skillet, then add the pomegranate juice (if you need more liquid) and Balsamic Vinegar to skillet and low boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate).
Drizzle of sliced tenderloin and serve.