Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      12 inch       bamboo skewers
   1                    dried ancho chili* -- stemmed and seeded
   1      cup           water
   4      cloves        garlic -- chopped
   1                    onion -- chopped
   1 1/2  tablespoons   ground cumin
   2      tablespoons   fresh thyme leaves -- chopped
                        OR
   2      teaspoons     dried thyme -- crumbled
   2      tablespoons   fresh oregano leaves -- chopped
   2      teaspoons     salt or to taste
   2      teaspoons     black peppercorns -- crushed
     1/3  cup           olive oil
     1/3  cup           fresh lemon juice
   3                    pork tenderloins -- (about 2 1/4
                        -- pounds), each trimmed and cut
                        -- crosswise into 8 pieces
  24      chunks        fresh pineapple,(1-inch)
  24      chunks        red onion
                        ***MANCHAMANTEL SAUCE***
   2      ounces        dried ancho chilies* -- stemmed, seeded
   1      tablespoon    garlic -- minced
   1      cup           onion -- finely chopped
   3 1/2  tablespoons   vegetable oil
   1      tablespoon    sugar plus additional to taste
   1 1/2  tablespoons   cider vinegar plus additional to taste
   1      cup           low-salt chicken broth
     1/2  cup           water
   1      cup           fresh pineapple -- chopped
     3/4  cup           banana --  sliced
     1/2  teaspoon      cinnamon
   1      pinch         ground cloves

Preparation:

*available at Hispanic markets, some specialty foods shops, and some supermarkets To make the kebabs: Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the oregano, the salt, the peppercorns, the oil, and the lemon juice until the marinade is smooth. In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight. Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches from the heat for 8 to 10 minutes on each side, or until the pork is cooked through but still slightly pink. Serve the kebabs with the manchamantel sauce. To make the sauce: Toast the chilies on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes. Makes about 3 cups.