Name: Roasted Pork Tenderloin with Prune and Ancho Chile Sauce
Yield: 8 Servings
Ingredients: 4 large dried ancho chiles (1 1/2 to 2 ounces), stemmed; 1/2 white onion, halved through root end; 1 medium tomato; 2 large garlic cloves, peeled; 1/2 pound pitted prunes; 2 cups low-salt chicken broth, divided; 1/2 cup dry red wine; 1/2 cup orange juice; 3 1-pound pork tenderloins, trimmed; 1/2 cup soy sauce; 2 tablespoons olive oil

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