Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub

Preheat oven to 400 deg. F.

Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.

Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.

Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.

Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.

Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.

Note2: I had only plain dried sun-dried tomatoes. I let them sit overnight in some olive oil, and fished them out, saving the oil for salad dressing - I did not think the paste needed more oil then was on the tomatoes.

Note3: My tenderloin was room temperature and it was done in 15 minutes, so I would recommend checking early. Also, original recipe suggests 3 to 4 servings. There were just two of us, and I have barely enough left for a sandwich, so be guided.