Tinga Poblana: Pork Tenderloin in a Roasted Tomato and Avocado Sauce

Ingredients

• 1/2 tablespoon oil
• 1 small onion thinly sliced
• 2 cloves garlic finely chopped
• 1 pound plum tomatoes roasted, peeled and chopped
• 6 ounces chorizo, out of the casing, cooked and crumbled
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 2 ounces canned chipotle chiles in adobo, blended
• Salt, to taste, plus 1/2 teaspoon, and more for seasoning
• 1 medium avocado peeled and pitted
• 2 medium-size tomatillos, husks removed
• 1/2 cup cilantro
• 1 cup cold water
• Cilantro pluches, for garnish
• 2 medium size pork tenderloins (about 1 pound each, trimmed)

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