The Other White Meat

Hunter's Nana Jane recently sent us a tailgating cookbook (she knows how we spend our Fall weekends!). I was browsing through the recipes and tried this one for Grilled Pork Tacos. We loved them.
Enjoy!

6 dried ancho chiles, stemmed, seeded and torn into large pieces (I found these at Fresh Market)
2 c very hot water
1 medium onion, cut into quarters, plus 1 c finely chopped onion
4 cloves garlic, coarsely chopped
1 tsp dried oregano
1 tsp salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning
1 tsp ground cumin
1/4 tsp ground cloves
2 pork tenderloins (about 2 lbs total)
1 c coarsely chopped fresh cilantro
8 corn tortillas
2 limes, cut in half
Hot sauce for serving

Soak the ancho chiles in the hot water until they soften, about 1 hour. You may need to weigh the chiles down with a small plate so they will be fully submerged.
Transfer the chiles and 1 c of the soaking liquid to a blender along with the quartered onion, garlic, oregano, 1 tsp salt, 1/2 tsp pepper, cumin, and cloves and puree until smooth. Transfer the mixture to a bowl.
Season the pork tenderloins with salt and pepper and then cover them with half of the chile puree, reserving the other half for later. Refrigerate the coated pork tenderloins, at least 1 hour or up to 6 hours.
Mix together the chopped onion and cilantro and refrigerate.

Grill tenderloins until they are almost cooked through, with just the smallest hint of pink in the center, 12-14 minutes, turning every few minutes to brown them evenly.
Remove the tenderloins from the grill and let them rest for 5 minutes. While they are resting, cover the grill with tortillas, cooking them until they soften and just start to show some brown spots, about 1 minute per side.

Cut the pork into 1/2-inch slices and transfer to a bowl. Add the remaining chile puree, and toss the pork slices in it. Squeeze one of the limes over the pork. Squeeze the other one into the onion-cilantro mixture.
To assemble the tacos, put some sliced pork and a tablespoon of the onion-cilantro mixture in a tortilla. Top with some hot sauce, fold and eat.

(These were delicious and low-fat; despite the chiles, this recipe is not very hot, as the ancho chiles lend more of a smoky flavor than hot.)