Stout-Ancho Lime Pork Tenderloin

Stout-Ancho Lime Pork Tenderloin
Marinade
2 whole ancho chiles
2 whole dried de arbol chiles
2 ounces garlic (about 1 head)
1/4 bunch cilantro
1 whole lime, juiced
2 ounces stout or port
1 cup olive oil
Salt and pepper to taste
2 pork tenderloins, 10 ounces each
Cilantro Lime Oil
1 whole juiced lime
1/2 bunch cilantro
2 cups olive oil
Several cloves garlic
In a small pot of water place ancho and arbol chilies and bring to a boil, simmering long enough to reconstitute these dried chiles. Remove stems and seeds and place chiles in a food processor with the garlic, cilantro and lime juice. Blend until smooth, then add stout or port. Add the oil in a steady, slow stream with blender running on low speed. Season with salt and pepper. Refrigerate until ready to use.
Clean fat and sliver skin from pork tenderloins. Slice on the bias into half-inch rounds and marinate, refrigerated, in the marinade for at least eight hours.
For the Cilantro Lime Oil, place lime juice, cilantro, olive oil and garlic in food processor and blend until smooth. Season with salt and pepper. Refrigerate until needed.
To prepare, grill tenderloin medallions to desired doneness, 30- 60 seconds each side. Serve drizzled with the cilantro oil to taste.
Serves five.
Chef Famous Jefferson, Glen Ellyn Brewing Co., Glen Ellyn