| INGREDIENTS: | | 5 x ancho chiles | | 2 cup boiling water | | 1 cup fat-free, less-sodium chicken broth | | 2 tbl sugar | | 3 tbl cider vinegar | | 1 tsp dried oregano | | 2 tsp olive oil | | 12 tsp salt | | 1/2 tsp ground cumin | | 1/4 tsp black pepper | | 1/8 tsp ground cloves | | 4 lrg clv garlic, halved | | 2 lb pork tenderloin | | Cooking spray |
| | INSTRUCTIONS: 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. 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. Prepare grill . | | 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 160 F (slightly pink), brushing with reserved chile paste frequently. | | YIELD: | | Yield: 8 servings | | Serving size: 3 ounces pork. |
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