SPICE MIXTURE: 2 tablespoons cumin seeds

2 tablespoons chili powder

1 tablespoon coriander

1 tablespoon salt

1 tablespoon freshly ground pepper

1 1/2 teaspoons cinnamon

1 1/2 teaspoons brown sugar

1 1/2 teaspoons red pepper flakes

2 pork tenderloins (10 to 12 oz. each) -- trimmed

Lime wedges -- for garnish

Heat grill. Make spice mixture: Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool. Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder. Makes 1/2 cup. Rub 2 tablespoons spice mixture over each tenderloin. Grill over medium-low heat 20 to 25 minutes, turning occasionally, until meat thermometer inserted in thickest part reaches 160