Ingredients Jump to Instructions ↓

  1. 5 ancho chilies

  2. 2 cups boiling water

  3. 1 cup chicken broth

  4. 2 tablespoons granulated sugar

  5. 3 tablespoons cider vinegar

  6. 1 teaspoon dried oregano

  7. 2 teaspoons olive oil

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground cumin

  10. 1/4 teaspoon freshly ground black pepper

  11. 1/8 teaspoon ground cloves

  12. 4 large garlic cloves , halved

  13. 2 pounds pork tenderloin

  14. cooking spray

Instructions Jump to Ingredients ↑

  1. Heat a large nonstick skillet over medium high heat until hot.

  2. Add chilies cook 2 minutes turning frequently then remove from heat and cool.

  3. Discard stems and seeds then combine roasted chilies and boiling water then cover.

  4. Let stand for 20 minutes then drain well.

  5. Combine rehydrated chilies, broth and next 9 ingredients in a blender and process until smooth.

  6. Cook chili paste in skillet over medium low heat until very thick about 8 minutes stirring often.

  7. Cool completely then trim fat from pork and slice lengthwise cutting to but not all the way.

  8. Open halves laying flat and place pork in rectangular baking dish and spread paste all over pork.

  9. Cover and marinate in refrigerator 6 hours or overnight then prepare grill.

  10. Remove pork from dish reserving chili paste and insert meat thermometer into thickest part.

  11. Place pork on a grill rack coated with cooking spray and cook for 10 minutes on each side.

  12. Brush with reserve chili paste often.


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