- 2 pounds pork tenderloins (trimmed)
- 1 cup sugar
- 2 tablespoons ground coriander
- 2 tablespoons curry powder
- 2 tablespoons onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- cilantro sprigs (Cilantro sprigs, for garnish, optional)
- 1 poblano chile (OR pasilla chile)
- 1 shallot (thinly sliced)
- 1/4 cup canola oil (OR other neutral-flavored oil)
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sherry vinegar
- 1 tablespoon ground cumin
- In a medium bowl, combine sugar, coriander, curry powder, onion powder and olive oil. Add 1 to 2 tablespoons water to make a paste. Spread paste over all sides of pork, transfer to a resealable bag, and set aside in the refrigerator for 3 hours.
- Preheat the oven to 350 degrees F. and line a shallow baking pan with foil. Remove pork from marinade (discard marinade), transfer pork to the prepared pan, and season with salt and pepper. Roast until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 25 to 30 minutes.
- Remove pork from the oven and let rest 3 minutes.
- While the pork is cooking, make the poblano vinaigrette: Place chile over medium heat on a gas stovetop, directly on the grate over the burner, and cook, turning occasionally, until charred on all sides, 8 to 12 minutes. Set aside until cool enough to handle.
- Use your fingers to wipe charred skin from chile. Remove stem, core and seeds, then cut chile into matchsticks. In a medium bowl, combine chile, shallot, canola oil, olive oil, red wine vinegar, sherry vinegar and cumin. Season with salt and pepper and set aside.
- To serve, slice pork and arrange on plates or a platter. Spoon some of the poblano vinaigrette on top and garnish with cilantro, if using. Serve remaining poblano vinaigrette on the side.