Grilled Fiesta Pork Tenderloins
with Chiles and Onions

For the Meat: 
4 dried ancho chiles 
1/4-cups olive oil 
1/3-cup orange juice 
1/4-cup lime juice 
2 canned chipotle chiles 
6 garlic cloves 
1 tablespoon dried oregano 
5 lbs pork tenderloin 
For the Vegetables: 
1/4-cup olive oil 
3 fresh poblano chiles, 
halved, stemmed and seeded 
3 fresh red bell peppers, 
halved, stemmed and seeded 
2 medium red onions, quartered 
Salt and pepper 


Bring three cups water to boil 
in small saucepan. 
Add the ancho chiles, 
cover the pan and remove from heat. 
Let stand thirty minutes 
until chiles soften. 
Place pork tenderloins 
in a large plastic zip lock bag. 
Remove the chiles from the 
water to processor, discarding 
the stems and shaking out the seeds. 
Add juices, the chipotle chiles 
and the garlic and oregano. 
Process until smooth, adding some 
of the chile soaking water if needed 
to make the mixture the texture 
of light gravy. 
Pour into the zip lock back 
and toss gently to entirely coat pork. 
Refrigerate at least 4 hours 
or overnight. 
Prepare barbecue to medium heat. 
Remove pork from marinade to platter. 
Sprinkle with salt and pepper. 
Remove any left over marinade 
to small bowl. 
Grill tenderloins, 
basting with left over marinade 
and turning 
periodically until done, 
about forty minutes. 
Approximately half way 
through the cooking time, 
drizzle olive oil over the peppers 
and onions and season 
with salt and pepper. 
Grill the peppers and onions along 
side the pork until crisp tender 
and blackened in spots, 
about twenty minutes. 
Place the pork on a platter 
and let rest about 5 minutes. 
Slice or shred the pork, 
then slice the peppers and onions 
into 1/4-inch strips. 
Place the pork on another platter, 
drizzle with any accumulated juices, 
and serve surrounded by the 
peppers and onions

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