Prep 30 mins
Cook 15 mins
This dish is served at my favorite Mexican restaurant in Sacramento, I tweaked the ingredients at home until I got it right. You will love this dish for its simplicity, and its complexity all in one. Serve it with sauteed fresh spinach and mashed potatoes. This is awesome, yet simple and not spicy. Feel free to kick it up a notch with some Habaneros, chipotles, or cayenne pepper.
- 2 -3 lbs pork tenderloin (2 filets)
- 2 cups chicken broth
- 2 ancho chilies, reconstituted,seeded,and deveined
- 3 cloves garlic, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon toasted sesame seeds
- salt and pepper
- Pour boiling water over the dried Ancho peppers and let sit for about 20 minutes, until they are soft.
- Remove all the seeds, and pull the'veins' off of the inside walls of the chiles.
- Put the chiles in a blender with 1/2 cup of the chicken broth, the cinnamon, and the garlic.
- Puree until smooth.
- This should be rather thick, but still fluid.
- Add a dab more chicken broth if necessary.
- Preheat oven to 450°F Sear the filets in 2 tablespoons oil in a heavy, oven proof skillet, on high heat until browned.
- Remove from skillet and set aside.
- Add the remaining chicken broth to the pan (1 1/2 cups), and scrape up the brown bits from the bottom.
- Bring to a boil and then add the contents of the blender.
- Return to boil and then add the filets and put the skillet in the oven and roast for about 8 to 12 minutes until internal temperature is 170°.
- Remove filets from the skillet and slice into medallions.
- Spoon the sauce over the filets and top with the roasted sesame seeds to serve.
- Can also be topped with a dab of fresh cilantro, or parsley.
- The sauce can be thickened with a roux if it is too thin.
- The sauce is good as a gravy for the mashed potatoes too!