Put in your oven at 400 degrees and roast for about 20 minutes. You can use a meat thermometer to check for your favorite cooking temperature. I like to roast pork tenderloin until it's 160 degrees. This way it's still a bit pink. 135 degrees is when all of the bad germs are killed, so a bit of pink in your tenderloin is okay. It's juicy at 160 degrees too, but if you like it 190 degrees just keep roasting it. At 170 degrees it won't be pink anymore so you can quit then. By the time you slice it and get it on the plate, the pink will be totally gone and no one will wince at your table.
While the pork is roasting
Put the chilies, tomato paste, and balsamic vinegar in a blender. Whiz until well mixed--maybe 30 seconds at most. Then add olive oil in a stream like you would if you were making a dressing. This will be a very thick dressing.
I have mass quantities of squirt bottles, and they are the best for drizzling sauce! You can either put it right on the meat, decorate the plate, or what I do is both!! Then garnish with the chopped cilantro!
What sauce you don't use for this dish can be refrigerated and used as a dip or sandwich spread!