Place roasted bell pepper, 2 tbsp EVOO, 2 Tbsp lemon juice, ¼ tsp salt, ½ tsp cumin, coriander and garlic in a food processor, process until smooth. Put aside.
Preheat oven to 425°
Combine yogurt, mint, 1 tbsp lemon juice and 1 tsp cumin
Heat a large Cast Iron skillet (Or one that goes from stove top to oven) over med high heat. Add 1 Tbsp EVOO and swirl to coat bottom of skillet. Sprinkle pork with ½ tsp salt. Add pork to pan; cook 8 min, browning on all sides. Pour Red pepper sauce to pan, turning pork to cover with sauce. Place pan in oven for 12 min or until thermometer registers 145°. Remove from oven and let rest for 5 min. Serve with yogurt sauce.
If you want more of a Spice to your sauce add 1 tbsp Sambal Oelek (ground Chile paste) to the red bell pepper sauce.
Pairing: Tempranillo, Pinotage or African Red Blend