Tandoori Tenderloin

2 cups 3.2% plain yogurt
1/3 cup bottled tandoori paste
1 tsp ground cumin or coriander
2 pork tenderloins
1/3 cup chopped fresh coriander
1/3 cup mango chutney
pinch of cinnamon

Combine 1 cup yogurt, tandoori paste and cumin. Make 3 small shallow slashes in each piece of pork. Place in a plastic bag. Pour the yogurt mixture over the top. Massage the bag to coat evenly. Push down the meat into the marinade and push out the air. Seal bag tightly. Refrigerate minimum 4 hours, preferably over night. Preheat oven to 475 degrees F. Line a baking sheet with foil and set a wire rack on top. Place pork on rack and spoon the remaining marinade on top. Roast for about 35 minutes, until a crust forms and a meat thermometer reads 155 degrees F. Combine 1 cup yogurt with coriander, chutney and cinnamon. Let pork stand 5 minutes before slicing. Serve with yogurt. Serves 4 to 6.