- 3 dried ancho chiles, stemmed and seeded
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- Coarse salt and freshly ground pepper
- 2 (1 pound) pork tenderloins, trimmed, patted dry and halved crosswise
- 6 tablespoons canola oil
- 1 cup unsweetened coconut milk
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable broth or water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Preheat the oven to 450 degrees F. Soak the ancho chiles in warm water for 5 minutes; drain and set aside.
- In a shallow dish, combine 1 tablespoon cumin, the paprika, 1 tablespoon pepper and 2 teaspoons salt. Brush the tenderloins with 3 tablespoons oil and roll in the spice mixture to coat.
- In a large ovenproof skillet, heat the remaining 3 tablespoons oil over medium-high heat until hot but not smoking. Using tongs, sear the pork until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part reads 150 degrees F, 10 to 12 minutes.
- Meanwhile, place the chiles in a blender and add the coconut milk, peanut butter, vegetable broth, lime juice, 2 teaspoons salt, the coriander, the remaining 1/2 teaspoon cumin and 1/2 teaspoon pepper. Process until the sauce is smooth, about 2 minutes.
- Remove the skillet from the oven and transfer the pork to a cutting board to rest for 5 minutes. Slice into 1/2-inch-thick medallions and arrange on a serving platter. Drizzle with the ancho-peanut sauce.