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Roasted Pork Tenderloin with Prune and Ancho Chile Sauce


Roasted Pork Tenderloin with Prune and Ancho Chile Sauce Recipe

Ingredients:
  • 4 large dried ancho chiles (1 1/2 to 2 ounces), stemmed
  • 1/2 white onion, halved through root end
  • 1 medium tomato
  • 2 large garlic cloves, peeled
  • 1/2 pound pitted prunes
  • 2 cups low-salt chicken broth, divided
  • 1/2 cup dry red wine
  • 1/2 cup orange juice
  • 3 1-pound pork tenderloins, trimmed
  • 1/2 cup soy sauce
  • 2 tablespoons olive oil
Directions:
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