Chile-Rubbed Pork Tenderloin with Quick Mole Sauce

Ingredients

• 0.5  chipotles in adobo canned
• 14.5 ounce canned tomatoes mexican-style undrained canned
• 1 tablespoon canola oil divided
• 2 teaspoons espresso powder 
• 2  garlic clove minced
• 0.3 teaspoon ground pepper red
• 1 teaspoon kosher salt 
• 1.5 pound pork tenderloins trimmed
• 0.3 cup onion minced
• 0.3 teaspoon salt 
• 4 teaspoons penzey's southwest seasoning salt-free divided (such as The Spice Hunter)
• 1 teaspoon sugar 
• 2 teaspoons cocoa powder unsweetened
• 0.3 cup water 

Equipment

• frying pan
• sauce pan
• blender
• kitchen thermometer
• aluminum foil
• broiler
• broiler pan

Directions

1. Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat.
2. Add onion and garlic; saut 3 minutes or until mixture begins to brown.
3. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
4. Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
5. Preheat broiler.
6. While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil.
7. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160 (slightly pink), turning once.
8. Remove from pan; cover with foil, and let stand 10 minutes before slicing.
9. Serve pork with sauce.