If you're into bold meals, then this recipe won't bore you. The anchos, paprika, cumin, and coriander will bring earthy, spicy flavors into the mix. The coconut milk-based sauce mellows the heat.

If you can't locate anchos, which are dried poblano peppers, you can substitute ancho chile powder (not to be confused with chili powder, which is a mix of different spices). To enjoy this succulent pork,

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Pork Tenderloin with Ancho Chile Sauce

Pork Tenderloin with Ancho Chile Sauce

Ingredients

  1. 3 dried ancho chiles, stemmed and seeded
  2. 1 tablespoon plus 1/2 teaspoon ground cumin
  3. 1 tablespoon smoked paprika
  4. Salt and pepper
  5. 2 1-pound pork tenderloins, trimmed, patted dry, and halved crosswise
  6. 6 tablespoons vegetable oil
  7. 1 cup unsweetened coconut milk
  8. 1/2 cup creamy peanut butter
  9. 1/2 cup vegetable broth or water
  10. 3 tablespoons fresh lime juice
  11. 1/2 teaspoon ground coriander

Directions

  1. Preheat the oven to 450°. Soak the ancho chiles in warm water for 5 minutes; drain and set aside.
  2. In a dish, combine 1 tablespoon cumin, the paprika, 1 tablespoon pepper and 2 teaspoons salt. Brush the tenderloins with 3 tablespoons oil and roll in the spice mixture until coated.
  3. In a large ovenproof skillet, heat the remaining 3 tablespoons oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150°, 10 to 12 minutes.
  4. Meanwhile, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 teaspoons salt, the coriander, the remaining 1/2 teaspoon cumin and 1/2 teaspoon pepper. Blend until the sauce is smooth.
  5. Remove the skillet from the oven, transfer the pork to a cutting board and let rest for 5 minutes. Slice into 1/2-inch-thick medallions and arrange on a serving platter. Drizzle with the ancho-peanut sauce.

Serves 4.

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