Place the ancho peppers in a 1-quart container and cover them with hot water. Cover and let sit for 1 hour.
Remove the peppers from the water and take out the seeds and stem from the peppers. Discard the seeds and stem.
Put the peppers, garlic, salt, black pepper, olive oil, almonds and tomato paste into a food processor. Blend until smooth. It should be like peanut butter. If it needs to be thinned, add a little of the pepper water.
Pre-heat your grill to high heat grilling. Charcoal is the best for this.
Make sure the pork has been cleaned of any silver skin and clumps of fat. Trim anything you don’t like the looks of off it.
Drizzle a little olive oil on the pork and season each with the salt and pepper until it is seasoned all around each tenderloin. Let this sit out until the meat comes to room temp.
Put the meat on the grill and cook for about four minutes each side.
You want the pork to read on a thermometer in the thickest spot to 140 degrees. Take the meat off the grill and let it rest for 10-15 minutes.
Slice the meat and put on a platter with the romesco sauce smeared on the bottom.
You can garnish this with fried garlic chips and fresh parsley.
We recommend you serve this with rice or a white bean salad.