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1
Mix together the 5 spices, set aside.
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2
Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
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3
Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
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4
Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
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5
Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
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6
When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
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7
Cover, and reduce heat to a simmer.
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8
Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
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9
Let meat stand 10 minutes before slicing.
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10
Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
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11
Serve gravy over meat, rice or pasta, as desired.
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12
Enjoy.
