Chile-Rubbed Pork Tenderloin With Quick Mole Sauce

• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1/3 cup minced onion
• 2 garlic cloves, minced
• 1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained
• 1/4 cup water
• 2 teaspoons espresso powder
• 2 teaspoons unsweetened cocoa
• 1/2 chipotle chile, canned in adobo sauce
• 4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 (3/4-pound) pork tenderloins, trimmed
• Cooking spray
• 1 teaspoon kosher salt
• 1/4 teaspoon ground red pepper

1. Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; saute 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
2. Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
3. Preheat broiler.
4. While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160u0b0 (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.

canola oil, onion, garlic, tomatoes, water, espresso powder, unsweetened cocoa, chile, salt, sugar, salt, pork tenderloins, cooking spray, kosher salt, ground red pepper

Taken from www.myrecipes.com/recipe/chile-rubbed-pork-tenderloin-with-quick-mole-sauce (may not work)