Chile-Marinated Pork Tenderloin

• 1 Tablespoon Ground Ancho Chile
• 2 Tablespoons Ground Chimayo Chile
• 2 Tablespoons Minced White Onion
• 3 teaspoons Minced Garlic
• 13 cups Chopped Fresh Cilantro
• 1 Tablespoon Dried Mexican Oregano
• 1 teaspoon Ground Cumin
• 13 cups Freshly Squeezed Lime Juice
• 13 cups Aromatic Olive Oil
• Salt To Taste
• 2 pounds Pork Tenderloin, Sliced 1/2 Inch Thick

1. To make the marinade: Mix all the ingredients except the pork in a gallon size plastic bag.
2. Add the pork slices.
3. Seal the bag.
4. Marinate for 1 hour at room temperature.
5. To cook: Preheat the broiler.
6. Lightly brush the broiler pan with vegetable oil.
7. Remove the pork slices from the marinade and place on the broiler pan.
8. Place the broiler pan about 2 inches from the broiler and broil for 4 minutes per side.

ground ancho chile, ground chimayo, white onion, garlic, fresh cilantro, oregano, ground cumin, freshly squeezed lime juice, olive oil, salt, tenderloin

Taken from tastykitchen.com/recipes/main-courses/chile-marinated-pork-tenderloin/ (may not work)