Pork Tenderloins with Onions and Peppers

For the Meat:
4 dried ancho chiles
1/4 cups olive oil
1/3 cup orange juice
1/4 cup lime juice
2 canned chipotle chiles
6 garlic cloves
1 tablespoon dried oregano
5 pounds pork tenderloin

For the Vegetables:
1/4 cup olive oil
3 fresh poblano chiles, halved, stemmed and seeded
3 fresh red bell peppers, halved, stemmed and seeded
2 medium red onions, quartered
salt and pepper

For Serving:
warm corn or flour tortillas
salsa
guacamole

Bring three cups water to boil in small saucepan. Add the ancho chiles, cover the pan and remove from heat. Let stand thirty minutes until chiles soften. Place pork tenderloins in a large plastic zip lock bag. Remove the chiles from the water to processor, discarding the stems and shaking out the seeds. Add juices, the chipotle chiles and the garlic and oregano. Process until smooth, adding some of the chile soaking water if needed to make the mixture the texture of light gravy. Pour into the zip lock back and toss gently to entirely coat pork. Refrigerate at least 4 hours or overnight.

Prepare barbecue to medium heat. Remove pork from marinade to platter. Sprinkle with salt and pepper. Remove any left over marinade to small bowl.

Grill tenderloins, basting with left over marinade and turning periodically until done, about forty minutes. Approximately half way through the cooking time, drizzle olive oil over the peppers and onions and season with salt and pepper.

Grill the peppers and onions along side the pork until crisp tender and blackened in spots, about twenty minutes. Place the pork on a platter and let rest about 5 minutes.

Slice or shred the pork, then slice the peppers and onions into 1/4 inch strips. Place the pork on another platter, drizzle with any accumulated juices and serve surrounded by the peppers and onions. Accompany with warm tortillas, your favorite salsa and guacamole.

Serves 6 to 8.