Serves 4 people
Tamarind-Pineapple Barbeque Sauce:
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
2 tablespoons tamarind paste
3 tablespoons brown sugar
1 cup chopped pineapple
Salt and freshly ground pepper Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the chile powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste.
Pork Tenderloin:
2 tablespoons olive oil
1 (2 pound) pork tenderloin
1 teaspoon ancho chile powder
salt and coarsly ground black pepper
Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce.