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Jamie Purviance

Pork Tenderloins with Silky Chile Sauce

  • People

    Serves 4 to 6

  • Marinating Time

    6 to 8 h

  • Grilling Time

    15 to 20 min.

  • Prep Time

    25 min.

Serves 4 to 6
Marinating Time
6 to 8 h
Grilling Time
15 to 20 min.
Prep Time
25 min.

the Ingredients

20151023095410 Row Pork 37


  • 4 dried pasilla chile peppers, about 30 grams total
  • 2 tablespoons Vegetable oil
  • 360 milliliters hot water
  • 60 milliliters white wine vinegar
  • 2 tablespoons granulated sugar
  • 2 medium garlic cloves, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
  • 60 milliliters ketchup
  • 120 milliliters heavy whipping cream
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil


  • 01Remove the stems and seeds from the chiles and cut the flesh into sections about 5 centimeters long. In a medium skillet over high heat, warm the oil. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side. Transfer the chiles and oil to a small bowl. Cover with 360 milliliters of hot water. Use a smaller bowl or plate to submerge the chiles; rehydrate for 20 minutes. Pour the mixture, chiles and water and all, into a blender or food processor. Add the remaining marinade ingredients and process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.
  • 02Place the tenderloins in a large, plastic resealable bag and pour in 240 milliliters of the marinade, reserving the rest. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
  • 03In a medium saucepan whisk the reserved marinade with the ketchup and cream. Bring the mixture to a simmer on the stove and cook until it reaches a sauce-like consistency, 3 to 5 minutes. Season with salt and pepper.
  • 04Remove the tenderloins from the bag and discard the marinade. Lightly brush the tenderloins all over with oil and season generously with salt and pepper. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  • 05Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 06Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed, until the meat is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil, and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.

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