Ingredients

• 15 dried arbol chiles
• 1 tablespoon/15 ml red wine vinegar
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 tablespoon/15 ml red wine vinegar
• 1 teaspoon/ 5 ml sugar
• 12 Italian tomatoes, blanched and peeled
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• One 1-pound/450 g pork tenderloin
• 1 tablespoon/15 ml smoked paprika
• 1 tablespoon/15 ml sweet paprika
• 1 teaspoon/ 5 ml cayenne
• 2 tablespoons/30 ml canola oil
• Salt and freshly ground black pepper
• 1 red onion, thinly sliced
• 4 crusty rolls or a baguette cut into 4 pieces
• Squeeze of lime juice

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Instructions

1. For the spicy sauce: Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.
2. For the sweet sauce: Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.
3. For the pork tenderloin: Preheat the oven to 350 degrees F/180 degrees C. Place the pork in a bowl, add the paprikas and cayenne and mix well.
4. Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.
5. Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top.