3 tablespoons butter
3 tablespoons all purpose flour
1/2 cup minced red bell pepper
1/4 cup minced onion
1 1/2 cups canned chicken broth
1/2 cup quarter-inch cut cubes of andouille sausage, about 2 ounces
1/4 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon salt
1/2 teaspoon ground black pepper
24 ounces pork tenderloin, cut into 4 pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
Melt butter in heavy small saucepan over medium low heat. Add flour and cook making a roux until mixture is dark golden brown stirring frequently, about 20 minutes. Add bell pepper, onion, and sauté for 3 minutes until tender. Gradually whisk in the broth. Add sausage and cayenne, increase heat and simmer 5 minutes stirring often. Add salt and pepper to season, set aside.
Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in the spice mixture.
In heavy wide ovenproof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160°, about 10 minutes.
Transfer to cutting board. Let stand 5 minutes.
Re-warm the gravy, mix in parsley. Slice pork into 1/2 inch thick pieces. Divide among 4 plates, pour gravy over pork, and serve with white rice.