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1
Butterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half.
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2
Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other.
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3
This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge.
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4
Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.
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5
In a food processor or blender, thoroughly puree the chipotles and all the canning sauce.
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6
With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles.
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7
Cover and refrigerate for at least 1 hour (or up to 24 hours).
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8
Repeat with the other tenderloin pieces.
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9
(There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)
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10
Soaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil.
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11
Add the sun-dried tomatoes, stir well, cover and remove from the heat.
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12
Let stand, stirring once or twice, until softened, about 20 minutes.
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13
Salsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree.
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14
Pulse the processor until the tomatoes are rather finely chopped (not pureed).
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15
Scrape into a small serving bowl.
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16
Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice.
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17
Stir everything together, then taste and season with salt, usually about 1/4 teaspoon.
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18
Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed.
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19
Set aside at room temperature while you cook the meat.
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20
Searing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat.
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21
Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface.
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22
(If using a non-stick surface, oil the meat instead of the pan.)
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23
When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer.
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24
Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes.
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25
Transfer to a baking sheet in a single layer and keep warm in the oven.
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26
Sear the remaining meat and add to the baking sheet.
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27
Chop or slice the meat into smallish pieces and scoop into a warm serving bowl.
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28
Set on the table along with the salsa and warm tortillas, and your meal is ready.
