Grilled Pork in Tinga Poblana

1 pound pork tenderloin
4 seeded chipotle chiles
2 tablespoons honey
2 medium red potatoes
4 ounces chorizo sausage
1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
28 ounce can peeled tomatoes
1/2 teaspoon crushed oregano
2 seeded chipotle chiles
1/2 teaspoon salt
1/2 teaspoon sugar

In blender, puree together peppers and honey; brush liberally on surface of tenderloin; set aside.

Prepare Potatoes, Tomatoes & Chorizo: Boil potatoes just until tender; drain and dice 1/2-inch. In large saute pan brown the chorizo in oil, breaking up sausage with the back of a spoon. Add onion & garlic to pan; brown. Add tomatoes, broth, oregano, peppers. Simmer gently for 10 minutes; season with salt and sugar.

Grill pork tenderloin over a medium-hot charcoal grill, turning occasionally, until pork is just done (slightly pink in the center).

To serve, slice pork, fan on plate, top with some of the reserved marinade; serve Potatoes, Tomatoes & Chorizo on side.

Servings: 4

Minutes of prep time: 20
Minutes of cook time: 15