VI: Spiced Pork Tenderloins with Ancho Peanut Sauce

This is the start of recipes I've never actually tried but needed to organize in order to know when to cook them. So be forewarned, I'm not recommending these from experience, they just always looked tasty.

3 dried ancho chiles, stemmed and seeded
1 T plus 1/2 t ground cumin
1 T smoked paprika
Salt and Pepper to taste
2 pork tenderloins (about 1 lb each) trimmed, patted dry and halved crosswise
6 T vegetable oil
1 c unsweeted coconut milk
1/2 c creamy peanut butter
1/2 c vegetable broth or water
3 T fresh lime juice
1/2 t ground coriander

Preheat oven to 450*. Soak the ancho chiles in warm water for 5 minutes, drain and set aside.
Combine 1 T cumin, the paprika, 1 T pepper and 2 t salt. Brush the tenderloins wiht 3 T oil and roll in the spice mixture until coated.
In a large ovenproof skillet, heat the remaining 3 T oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150*, 10-12 minutes.
Meanwhlie, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 t salt, the coriander, the remaining 1/2 t cumin and 1/2 t pepper. Blend until sauce is smooth.
Remove the skillet from the oven, transfer the pork to a cuting board and let rest of 5 minutes. Slice into 1/2 in thick medallions and arrange on a serving platter. Drizzle with sauce.

Taken from the Rachel Ray Magazine