Adobado Pork Tenderloin

• 5 ancho chiles
• 2 cups boiling water
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons sugar
• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 4 large garlic cloves, halved
• 2 pounds pork tenderloin
• Cooking spray

1. Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.
2. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.
3. Prepare grill.
4. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160u0b0 (slightly pink), brushing with reserved chile paste frequently.
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chiles, boiling water, chicken broth, sugar, cider vinegar, oregano, olive oil, salt, ground cumin, black pepper, ground cloves, garlic, pork tenderloin, cooking spray

Taken from www.myrecipes.com/recipe/adobado-pork-tenderloin (may not work)