Guajillo Chile Marinated Pork Tenderloin

Ingredients:

3 pork tenderloins

3 cloves garlic, minced

2 Guajillo Chiles, blackened and re hydrated

1 teaspoon oregano, Mexican

1 teaspoon cumin, ground

2 Tablespoons, lime juice, fresh

1/4 cup olive oil

fresh ground black pepper

1 teaspoon salt, Kosher

Method:

1. Remove the stems and seeds from the Guajillo chiles.  Place the Guajillo chiles in a small cast iron skillet, heat over medium heat until they begin a blacken a bit.

Cover them with water and allow to simmer for 15 minutes until they are re hydrated. Drain and set aside.
(If you do not have a cast iron skillet place them in a 400ºF oven until they begin to toast and turn brown.)

2. Using a small food processor, spice grinder or hand held wand. Combine the chiles with garlic, Mexican oregano, cumin, lime juice, olive oil, black pepper, and salt. Puree to a smooth paste.  If mixture is too thick add a touch of water.

3. Spread the marinade paste over the pork tenderloins.  Allow to sit in covered in the refrigerator for at lest one hour or up to 48hrs.

4. When ready to cook, preheat oven to 400ºF convection or 425 bake. Or start your grill.

5. Sear the tenderloins in a cast iron skillet with a touch of olive oil and place in the hot oven until the pork reaches an internal temperature of 140ºF. Or place tenderloins on a hot grill, sear the meat and lower the temperature to medium high. Remove from oven or grill and allow to rest for 20 minutes before slicing.