Directions

1. At home- Soak the ancho chiles in the hot water until they soften, about 1 hour. You may need to weigh the chiles down with a small plate so they will be fully submerged.
2. Transfer the chiles and 1 cup of the soaking liquid to a blender along with the quartered onion, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon pepper, cumin and cloves and purée until smooth. Transfer the mixture into a bowl.
3. Season the pork tenderloins with salt and pepper and then cover them with half of the chile purée, reserving the other half for later. Transfer the coated pork tenderloins to a sealable container and refrigerate until you are ready to pack, at least 1 hour or up to 6 hours.