Coffee-Crusted Tenderloin

Step 1

In a large, dry skillet over medium heat, toast the guajillo and ancho chiles, turning occasionally, until fragrant, 4-5 minutes. Transfer to a medium bowl, cover with warm water, and soak until softened, 20-25 minutes.

Step 2

In a blender, purée the softened chiles, 1 cup of their soaking liquid, and the garlic, chipotles, and onion until smooth.

Step 3

Make the chile sauce: In a small pot over medium-high heat, heat 2 tablespoons olive oil until it shimmers, then add the chile mixture, reduce heat to low, and cook, stirring frequently, until thickened but still pourable, about 30 minutes. Add the brown sugar and vinegar, and continue cooking, stirring frequently, until further thickened to a loose paste, 12-14 minutes more. Season to taste with salt and pepper, remove from heat, and let cool to room temperature.

Step 4

Meanwhile, position a rack in the center of the oven and preheat to 400°F. Rub the roast with the remaining 2 tablespoons olive oil, season generously with salt and pepper, then brush all over with 2 tablespoons of the chile sauce (save any remainder for another use).

Step 5

In a large bowl, stir together the coffee, cocoa powder, and cinnamon, then roll the roast in the mixture to coat. Transfer to a large, rimmed baking sheet fitted with a wire rack and allow to marinate for 30 minutes.

Step 6

6 Roast the meat for 15 minutes, then lower the temperature to 225°F. Continue roasting until a thermometer reads 120°F for rare, 12-14 minutes. Let rest at room temperature for 15 minutes, then cut away and discard the twine, and slice against the grain before serving.