Remove veins and seeds from chiles. Quickly fry chiles, one at a time, in hot oil in

medium skillet. Remove chiles with slotted spoon and place in large bowl. Cover

chiles with boiling water and let soak 20 minutes or until soft. Transfer chiles to

blender container with about 1 cup soaking liquid and blend until smooth. Strain chile puree and set aside.

Place tomatoes, onion and garlic in shallow baking dish. Brush with oil and roast in

375 degrees F oven 20 to 30 minutes or until tomato skins separate from flesh.

Transfer to blender container with peanuts, bread and sesame seeds. Blend until

smooth, adding some water if necessary. Strain puree and add to a medium sized

stock pot with the remaining ingredients, the chile puree and about 2 cups of water.

Simmer 30 to 40 minutes or until sauce reduces and thickens. Check seasonings

and add salt, if desired.

Meanwhile, season pork tenderloin with salt. Cook pork in cast-iron skillet over

medium heat, turning frequently, until the internal temperature of pork is 160 degrees F, about 15 minutes total cooking time. Let pork rest 5 minutes, covered with foil.

Slice pork on diagonal and serve with warm mole sauce.