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1
Preheat the broiler.
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2
Break open all of the chiles and discard the seeds, stems and membranes.
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3
Heat a cast-iron skillet over moderate heat.
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4
Add the chiles, skin side down, to the skillet and toast until blistered, about 4 minutes.
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5
Transfer the chiles to a heatproof bowl and cover with boiling water; set aside until softened.
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6
Add the garlic to the skillet and cook over moderately low heat until softened, about 10 minutes per side; peel and finely chop.
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7
Add the tomato, cored side down, to the skillet and cook over moderately low heat, turning once, until charred, about 5 minutes per side; peel and coarsely chop.
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8
Drain the chiles and transfer to a blender.
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9
Add the garlic, tomato, onion, oregano, cumin, thyme, cloves, vinegar and 1/4 teaspoon of pepper and puree until smooth.
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10
In a medium skillet, heat 1 tablespoon of the oil.
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11
Add the adobo puree and cook over moderately high heat, stirring often, until thickened, about 4 minutes; remove from the heat and let cool completely.
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12
Place the tenderloin in a large, shallow dish and season with salt and pepper.
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13
Coat the tenderloin with the adobo paste, cover and refrigerate overnight.
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14
Bring to room temperature before roasting.
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15
Preheat the oven to 400.
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16
In a large, ovenproof skillet, heat the remaining 1 tablespoon of oil until shimmering.
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17
Wipe most of the marinade from the tenderloin, leaving a thin coat.
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18
Add the tenderloin to the skillet and brown on all sides over moderately high heat.
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19
Transfer the skillet to the oven and roast the tenderloin for about 25 minutes or until an instant-read thermometer inserted in the center registers 130 for medium-rare; transfer to a carving board and let rest for 10 minutes.
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20
Carve the tenderloin into 1-inch slices and serve with the >Bay-Steamed Broccoli.
