Combine all the ingredients except the tenderloins in a food processor or blender, and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 to 4 hours hour.

Preheat the oven to 400º F.

Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145º F. Remove from the oven and let rest for 5 minutes.

Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145º F. Remove from the grill and let rest for 5 minutes. Serve with Sczechuan Noodles. Yield: 6 to 8 servings.

*Note: May 6 skinless, boneless chicken breasts in place of the pork tenderloins. Cook until the chicken breasts are fully cooked.