PORK TENDERLOIN AND SPAGHETTI SQUASH WITH MOROCCAN SPICES

I bought a spaghetti squash but didn't want to just use it like spaghetti and top it with sauce. So, I checked out my favorite site Epicurious.com and found this moroccan spaghetti squash recipe. From there I tried to find something to go with it and I had a pork tenderloin in the fridge. I was unable to find any "Moroccan Pork" recipes so I made my own. I mixed up my own moroccan spice rub with yogurt sauce to go with the spaghetti squash and it was REALLY YUMMY!!!!

PORK:
1 Package trimmed, pork tenderloin (two loins per package)
1/4 cup olive oil
1/2 cup chopped onion
2-3 cloves minced garlic
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 tablespoon coarse salt (or 1 teaspoon regular salt)
1/2 teaspoon black pepper

YOGURT SAUCE:
1 cup plain Greek yogurt
1/4 cup diced onion
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon salt (or to taste)
2 tablespoons chopped cilantro


SQUASH(from epicurious.com):
1 spaghetti squash
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Clean and trim and dry pork tenderloin. Poke holes all over tenderloinCombine remaining pork ingredients in a small bowl until combined. Rub all over pork tenderloin and let sit at room temperature 45 minutes to one hour.

Meanwhile, make yogurt sauce. Combine all sauce ingredients in a bowl and refrigerate.

Heat grill to medium high and grill pork on all sides until internal temp reaches 145 degrees.

While pork is cooking, prepare squash. Pierce squash one inch deep all over with a small sharp knife to prevent bursting. Cook in a microwave oven on high power for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

While squash is cooking, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.

When pork is cooked to an internal temperature of 145 degrees, remove from grill and let rest for 5 minutes.

To serve, slice pork, top with sour cream sauce and spaghetti squash on the side.