Grilled Pork Tenderloin With Tangy Guajillo Sauce
Check out m fancy new plates for taking pictures of food! This recipe for the sauce is adapted and improvised from one of Bobby Flay's Mesa Grill sauces.
Season tenderloin with salt and pepper. Set aside.
Fill a bowl with hot water and submerge the chile peppers. Rehydrate this way for about 45 minutes. When softened, remove the stems and seeds. Set aside.
In a food processor or blender, place the rehydrated chiles, vinegar, oil, garlic, and onions. Blend to a very smooth puree. Run the puree through a strainer to strain out any of the seeds and leftover pulp. Put the puree in small saucepan and heat over low heat. Add the brown sugar and season with salt and pepper to taste.
Grill the tenderloin over direct heat to your desired level of doneness. Depending on the size, this could take about 15 minutes. When done, recover to a plate and tent with foil. Let rest for 10 minutes.
Slice the tenderloin into medallions and spoon a little bit of the sauce over the top. Garnish with chopped chives.