Barbecue Pork Tenderloin with Hot Chilli Sauce

Ingredients 4 dried pasilla chiles, about 1 ounce total Canola oil 1/4 cup white wine vinegar 2 medium garlic cloves, crushed 2 tablespoons granulated sugar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano Kosher salt Freshly ground black pepper 2 pork tenderloins, about 1 pound each 1/4 cup ketchup 1/2 cup heavy creamPreparationRemove the stems and seeds from the chiles. Cut the chiles into sections about 2 inches long. In a medium skillet warm 2 tablespoons of

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