Rick Bayless’ Smoky Peanut Mole Recipe with Pork Tenderloin

INGREDIENTS

• 2 medium (about 1 ounce total) dried ancho chiles, stemmed & seeded
• 2 tablespoons canola oil
• 1/2 small white onion, sliced
• 2 garlic cloves, peeled
• 8 ounces (1 medium-large round or 3 to 4 plum) ripe tomatoes
• 1 cup dry roasted peanuts, plus a additional chopped for garnish
• 2 slices firm white bread, torn into pieces
• 2 canned chipotle chiles en adobo, seeded
• 1/2 tsp cinnamon, preferably freshly ground Mexican canela
• 1/3 tsp allspice, preferably freshly ground
• About 3 1/2 cups chicken broth
• 1/2 cup fruity red wine
• 1 tbsp cider vinegar
• 2 bay leaves
• Salt to taste
• 1 tbsp sugar
• 2 (1-pound) pork tenderloins
• 2 tbsp olive oil
• Salt and pepper
• Cilantro for garnish