1/3 cup extra-virgin olive oil
1 1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons ground coriander
2 teaspoons packed brown sugar
4 medium garlic cloves, thinly sliced
1 1/4 pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
1/3 cup lime juice
1/4 cup finely chopped fresh cilantro
In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ?-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
Into the remaining oil mixture, whisk 3/4 teaspoon salt, 1/2 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.
Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.
Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.