Adobado Pork Tenderloin Recipe

• 5 x ancho chiles
• 2 c. boiling water
• 1 c. fat-free, less-sodium chicken broth
• 2 Tbsp. sugar
• 3 Tbsp. cider vinegar
• 1 tsp dry oregano
• 2 tsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp grnd cumin
• 1/4 tsp black pepper
• 1/8 tsp grnd cloves
• 4 lrg clv garlic, halved
• 2 lb pork tenderloin Cooking spray

1. INSTRUCTIONS:Heat a large nonstick skillet over medium-high heat till warm.
2. Add in chiles; cook 2 min, turning frequently.
3. Remove from heat; cold.
4. Throw away stems and seeds.
5. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 min or possibly till soft.
6. Drain well.
7. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process till smooth.
8. Cook chile paste in skillet over medium-low heat till very thick (about 8 min), stirring frequently.
9. Cold.
10. Trim fat from pork.
11. Slice pork lengthwise, cutting to, but not through, other side.
12. Open halves, laying flat.
13. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork.
14. Cover and marinate in refrigerator 6 hrs or possibly overnight.
15. Prepare grill.
16. Remove pork from dish, reserving chile paste.
17. Insert a meat thermometer into the thickest part of pork.
18. Place pork on a grill rack coated with cooking spray; cook for 8 min on each side or possibly till thermometer registers 160 F (slightly pink), brushing with reserved chile paste frequently.
19. YIELD:
20. Yield: 8 servings
21. Serving size: 3 ounces pork.

ancho chiles, boiling water, chicken broth, sugar, cider vinegar, oregano, olive oil, salt, cumin, black pepper, cloves, garlic, pork tenderloin

Taken from cookeatshare.com/recipes/adobado-pork-tenderloin-62464 (may not work)