If you're into bold meals, then this recipe won't bore you. The anchos, paprika, cumin, and coriander will bring earthy, spicy flavors into the mix. The coconut milk-based sauce mellows the heat.
If you can't locate anchos, which are dried poblano peppers, you can substitute ancho chile powder (not to be confused with chili powder, which is a mix of different spices). To enjoy this succulent pork, read more. 3 dried ancho chiles, stemmed and seeded Serves 4.
1 tablespoon plus 1/2 teaspoon ground cumin
1 tablespoon smoked paprika
Salt and pepper
2 1-pound pork tenderloins, trimmed, patted dry, and halved crosswise
6 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup creamy peanut butter
1/2 cup vegetable broth or water
3 tablespoons fresh lime juice
1/2 teaspoon ground coriander
3 dried ancho chiles, stemmed and seeded