Ingredients for 3 servings:
1. 1/2 cup sun-dried tomato, packed in oil
2. 1 canned chipotle chile, from can with adobo
3. 3 tablespoons fresh orange juice
4. 2 tablespoons balsamic vinegar
5. 2 garlic cloves, crushed
6. 1 1/2 teaspoons sugar
7. 1/2 teaspoon salt
8. 1 pork tenderloin, about 1 lb whole
9. chopped cilantro
Directions:
1. Preheat oven to 400 deg. F.
2. Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.
3. Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.
4. Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.
5. Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.
6. Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.
7. 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.
8. 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.
