Spicy North African Pork Tenderloin

1/4 C roasted red bell pepper (make your own by broiling halved red pepper until skins start to blacken.  Put broiled pepper in a sealed bag or tupperware for 10 minutes.  Remove and discard skins)
3 Tbsp olive oil, divided
2 1/2 Tbsp lemon juice, divided
1 Tbsp sambal oelek (ground fresh chile paste)
1/4 tsp salt, plus some to sprinkle on pork
1 tsp cumin, divided
1/4 tsp coriander
2 garlic cloves
1/2 C greek yogurt
2 Tbsp chopped fresh mint
1 1-lb pork tenderloin, sprinkled with salt

Combine bell pepper, 2 Tbsp olive oil, 2 Tbsp juice, sambal oelek,  1/4 tsp salt, 1/2 tsp cumin, coriander, and garlic in a food processor.  Process until smooth.

Combine yogurt, mint, 1/2 Tbsp juice, and 1/2 tsp cumin.

In a large skillet, brown salted pork in a little olive oil for 6 minutes, turning to brown all sides.  Put pork in baking dish.  Pour bell pepper mixture over the pork, turning pork to cover all sides with the bell pepper mixture.  Bake at 425 for 11 minutes or until it reaches 145 degrees.  Remove from oven and let stand 5 minutes.  Serve with yogurt sauce.

Original Recipe from a Cooking Light Magazine (I think it was last September's magazine)