Combine the cinnamon, cumin, chili powder and one tablespoon of olive oil (salt and pepper to taste) in a small dish and rub over the pork tenderloin. Let the pork sit at room temperature for 15 minutes in the marinade.
Heat the remaining oil over medium-high heat in an oven safe skillet and sear pork on all sides for 1 to 2 minutes. Place skillet in oven for 20 to 25 minutes or until internal temperature reaches 140 degrees. Let rest for 5 minutes before thinly slicing.
For the Salad:
While the pork is cooking combine the ingredients for the salad in a bowl and toss to combine. Season with salt and pepper to taste.
For the Flatbreads:
Spread a heaping tablespoon of the garlic and herb cheese over each flatbread and place on a large baking sheet. When the pork comes out of the oven, place the flatbreads in the oven for about 3 minutes to warm up. Remove from oven and either slice flatbreads into quarters, or serve whole.
Top the flat breads with thinly sliced pork and a scoop of the salad. Enjoy!