This is one of those quick and easy rcipes you can make and yet still enjoy an amazing meal.  The rub adds a pleasent heat to the pork, without overpowering it.  The rub makes enough for two tenderloins, but you can always make on and mix the leftover rub with some mayo for a great sandwhich spread.

If you can't find sun-dried tomatoes in oil, you can always create your own by soaking regular sun-dried tomatoes in olive oil overnight.

• 1/2 cup sun-dried tomato, packed in oil
• 1 canned chipotle chile, from can with adobo
• 3 tablespoons fresh orange juice
• 2 tablespoons balsamic vinegar
• 2 garlic clove, crushed
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 whole pork tenderloin, about 1 lb
• chopped cilantro
  

1. Allow tenderloins to come to room temperature.
2. Preheat oven to 400F.
3. Put tomatoes, chilies, orange juice, vinegar, garlic, sugar and salt in blender or food processor.
   
4. Blend to a coarse paste.
5. Place tenderloin in baking dish, fat side up.
6. Rub all over with about 3 Tbs. of the rub.
7. Roast until internal temperature reaches 140 deg., about 20 minutes.
   
8. Remove to a cutting board and let rest five minutes.
9. Slice thinly and place on plates, along with any juices.
   
10. Sprinkle with cilantro and serve.

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.