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Chile-Rubbed Pork Tenderloin With Quick Mole Sauce

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1 tablespoon plus 2 teaspoons canola oil, divided

1/3 cup minced onion

2 garlic cloves, minced

1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained

1/4 cup water

2 teaspoons espresso powder

2 teaspoons unsweetened cocoa

1/2 chipotle chile, canned in adobo sauce

4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided

1 teaspoon sugar

1/4 teaspoon salt

2 (3/4-pound) pork tenderloins, trimmed

cooking spray

1 teaspoon kosher salt

1/4 teaspoon ground red pepper

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