Grilled Pork Tenderloin With Cashew Mole Sauce

3 large ripe tomatoes

1 cup cashews

8 ancho chilies

¼ cup canola or peanut oil

1 ripe plantain, peeled, halved lengthwise and then crosswise

1 TBSP annatto seeds

1 TBSP allspice berries

1 tsp whole cloves

1½ tsp black peppercorns

1 cinnamon stick, broken into pieces

2 jalapenos, chopped

⅓ cup olive oil

3¾ oz bittersweet chocolate, finely chopped

1 TBSP Spanish sherry vinegar

2 cups chicken broth

Kosher salt to taste

1½ lbs pork tenderloin

1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment.

2. Slice the tomatoes crosswise in half. Using a small spoon or your fingers, scrape out the seeds.Place the tomatoes cut side down on the baking sheet (the lner keeps the acidic tomatoes from reacting with the pan) and roast for about 20 minutes.Let cool slightly, then remove and discard the skins and cores. Reserve.

3. Meanwhile, also roast the peanuts on a baking sheet for 10 to 12 minutes. Let cool, and then coarsely grind in a food processor. Set aside.

4. In a small skillet over medium heat, toast the anchos. Soak in hot water to soften, about 20 minutes. Drain, and remove the seeds and stems. Reserve.

5. Heat the canola oil in a medium skillet over high heat. Add the plantain slices and sauté until well browned and caramelized. Using a slotted spatula, remove from the skillet and drain on paper towels.

6. In a dry skillet, toast the annatto, allspice, cloves, and peppercorns until fragrant. Let cool. In a spice grinder, combine the toasted spices with the cinnamon stick and grind to a fine powder.

7. In a blender, puree the anchos and jalapenos until smooth. Add the plantains, ground spices and tomatoes, and puree. Reserve.

8. Pour the olive oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and chicken broth and cook for another 5 minutes. Season with salt.

9. Preheat the grill over medium heat.

10. Oil, salt, and pepper the pork.Place on the grill until the internal temperature of the pork reaches 150 degrees, about 18 to 20 minutes.Remove the pork from the grill and allow to rest 5 minutes before slicing.Serve the mole over the top of the sliced pork.

Serves 6.