Pork Tenderloin With Pomegranate Sauce

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3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

3/4 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 pork tenderloins (each about 3/4 pound)

2 tablespoons olive oil

1 cup plain pomegranate juice (such as POM Wonderful)

3/4 teaspoon cornstarch

1 tablespoon water

1 to 2 teaspoons Sherry vinegar

1 tablespoon unsalted butter

Special equipment: an instant-read thermometer

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