• Combine two tablespoons of olive oil, lemon juice, dijon mustard, salt, coriander, paprika, and cumin, in a small bowl or mason jar. Mix well.
• Season all sides of the pork tenderloin with kosher salt and black pepper. Place the pork in a zip top bag then pour in the marinade. Seal the bag and rub the marinade into the pork. Marinate in the refrigerator for a minimum of one hour and up to 24 hours. For best results, allow 2 to 3 hours.
• Remove pork tenderloin from the bag and discard the marinade.
• Preheat a gas grill to 450-500 degrees F by turning all burners to high heat (takes about 10 minutes). Once hot, reduce heat to low on one side of the grill. If you have 4 burners, reduce half the grill, if you have 3 burners, reduce one third of the grill. Now you have two-zones, direct and indirect heat.
• Place the marinated pork tenderloin on direct heat and cook all four sides for about one to one and half minutes each. Be sure to keep the lid closed in between turns.
• Move the pork to the indirect heat side of the grill. Cook for about 4 minutes with the lid closed. Turn tenderloin over and cook for an additional 4 minutes (lid closed) or until internal temperature reaches 145 degrees.
• Rest meat for at least 10 minutes. Slice and serve with chile herb sauce.

To make chile herb sauce:

• Finely chop your fresh herbs. Add lemon or lim juice then add the olive oil a tablespoon at a time to get the consistency to your liking. Add a pinch of kosher salt, freshly ground black pepper, and red pepper flakes to taste. Spoon over pork slices or serve on the side.