This terrific entree is super with almost any side dish you choose. Pork tenderloin is one of the most affrdable and I keep Adobo Sauce (click for recipe) in my freezer for those times I don't have time to prepare it from scratch.
Here is my recipe:
Adobo Sauce
3 dried jalapeno chile peppers
2 tablespoons minced onion, divided
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup apple cider vinegar
Tenderloin
2 1-pound pork tenderloin, trimmed of fat
3 tablespoons olive oil, divided
Sauce
3/4 cup chicken stock
3/4 cup heavy cream
1 1/2 ounces milk chocolate chips
2 tablespoons fresh parsley sprigs, chopped
Here is how I made this:
Adobo Sauce:
Place peppers, 2 tablespoons onion, 3/4 teaspoon garlic, 1 1/2 teaspoon salt,1/2 teaspoon sugar, oregano, cinnamon, cumin, allspice, cloves and vinegar in food processor. Puree until smooth. Add reserved soaking liquid one tablespoon at a time until still thick, but smooth in texture. Cover and refrigerate.
Tenderloin:
1. Place trimmed pork tenderloin with 1/4 cup of adobo sauce in container. Turn tenderloins so that each is coated with adobo sauce. Seal and refrigerate for about1 hour. Remove and allow to come to room temperature for about 20 minutes.
2. Preheat oven to 350 degrees Fahrenheit. While oven is heating, place 2 tablespoons olive oil in large skillet. When olive olive is hot, sear the tenderloins on all sides until golden brown, approximately 4 to 6 minutes. Place tenderloins in baking dish; place in oven and continue to cook until internal temperature reaches 145 degrees Fahrenheit on a meat thermometer, which takes about 10 minutes. Remove from oven and allow to stand for 5 minutes before slicing to keep the juices in the meat.
Sauce: While tenderloins are baking, place the remaining 1 tablespoon olive oil in medium saucepan over medium high heat. When the oil is hot, add the remaining 1/4 cup onion and the remaining 1 1/2 tablespoons garlic. Stirring often, cook until onion and garlic are soft, approximately 4 to 6 minutes. Add 6 tablespoons of the adobo sauce; cooking for 1 additional minute. Add chicken broth and heavy cream; cook until sauce is thick enough to coat the back of the spoon, approximately 8-10 minutes. Add chocolate and stir until melted.
To Serve: Place sliced tenderloins on serving platter, drizzle with sauce. Sprinkle the entire serving tray with finely chopped parsley flakes.
Servings: 6 Yield: 2 cooked tenderloins
Oven Temperature: 350°F
Calories Per Serving271.03
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
Wanting a little different look, I based the entire scheme on the colorful, whimsical wine glasses. A white silk embroidered topper become a great and unexpected backdrop to bright orange straw place mats. The square plates set at an angle mirrored the shape of the blue and green napkins held in place by jeweled napkin ring holders. 
The centerpiece is simply clippings from my snowball tree and my grandmother's rose bush that has moved with me to every house I have ever owned.
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3 dried jalapeno chile peppers
