Pork Tenderloin with Silky Chile Sauce

By jedrew_52

Ingredients

• Marinade
• 4 dried pasilla chiles, about 1 ounce total
• 2 tablespoons canola oil
• 1/4 cup white wine vinegar
• 2 medium garlic cloves, crushed
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 pork tenderloins, about 1 pound each
• 1/4 cup ketchup
• 1/2 cup heavy cream
• Canola oil

Details

Servings 8

Preparation

Step 1

Marinade
4 dried pasilla chiles, about 1 ounce total
2 tablespoons canola oil
1/4 cup white wine vinegar
2 medium garlic cloves, crushed
2 tablespoons granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

2 pork tenderloins, about 1 pound each
1/4 cup ketchup
1/2 cup heavy cream
Canola oil

1. Remove the stems and seeds from the chiles and cut them into sections about 2 inches long. In a medium skillet over high heat, warm the oil. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side. Transfer the chiles and oil to a small bowl. Cover with 1-1/2 cups of hot water. Use a smaller bowl or plate to submerge the chiles. Allow to rehydrate for 20 minutes. Pour the mixture, chiles and water and all, into a blender or food processor. Add the remaining marinade ingredients, including salt and pepper to taste. Process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.

2. Trim any excess fat and silver skin from the tenderloins. Place them in a large, plastic resealable bag and pour in 1 cup of the marinade, reserving the rest. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 6 to 8 hours, turning occasionally.

3. In a medium saucepan, whisk the reserved marinade with the ketchup and cream. Bring the mixture to a simmer and cook until it reaches a sauce consistency, 3 to 5 minutes. Season with salt and pepper to taste.

4. Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling. Remove the tenderloins from the bag and discard the marinade. Lightly brush or spray them all over with oil. Season generously with salt and pepper. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil, and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.