-
1
Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char.
-
2
Remove from the skillet and transfer to a plate.
-
3
Remove the stems and seeds and place in a saucepan.
-
4
Add enough hot water to just cover and bring to a boil.
-
5
Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes.
-
6
Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
-
7
In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend.
-
8
The consistency should be thick but smooth.
-
9
Cover and refrigerate until ready to use.
-
10
Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag.
-
11
Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce.
-
12
Refrigerate for 45 minutes and up to 4 hours.
-
13
Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
-
14
Preheat the oven to 350 degrees F.
-
15
Heat a large skillet and, when hot add 2 tablespoons of the olive oil.
-
16
When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes.
-
17
Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer.
-
18
Remove from the heat and set aside to rest for about 5 minutes before slicing to serve.
-
19
While the pork is roasting, make the sauce.
-
20
In a medium saucepan heat the remaining tablespoon of olive oil until hot.
-
21
Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes.
-
22
Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute.
-
23
Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes.
-
24
Add the chocolate and stir until melted.
-
25
Season, to taste, with salt and serve immediately drizzled over the pork slices.
