Prepare the Harissa: In a food processor, combine roasted red bell pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, sambal oelek, 1/4 teaspoon salt, 1/2 teaspoon cumin, coriander, and garlic. Process until smooth.

Transfer harissa to a large bowl.

Preheat the oven to 425°F (220°C).

Prepare the Yogurt Sauce: Combine Greek yogurt, mint, 1 tablespoon lemon juice, and 1 teaspoon cumin in a bowl.

Sear the Pork: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Sprinkle pork tenderloin with 1/2 teaspoon salt.

Add pork to the hot skillet and cook for 6 minutes, browning on all sides.

Marinate the Pork: Add the seared pork to the bowl with the harissa, turning to coat completely.

Bake the Pork: Place the marinated pork on a rack in a baking pan.

Brush the pork with any remaining harissa.

Bake at 425°F (220°C) for 11 minutes, or until a meat thermometer registers 145°F (63°C).

Rest and Slice: Remove the pork from the oven and let it rest for 5 minutes before slicing.

Cut the pork crosswise into 12 slices.

Serve the sliced pork with the prepared yogurt sauce.