2 tablespoons vegetable oil
1 pound pork tenderloin
5 tablespoons chili powder
1/2 teaspoon salt
1 cup unsalted butter
3/4 cup packed brown sugar
1 egg, beaten
1 tablespoon white vinegar
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
9 slices American cheese
Heat oil in large nonstick skillet over low heat.
Place pork in pan. Brown on all sides. Brown on both sides; drain excess fat.
Add chili powder, salt, butter, brown sugar, egg, vinegar, pepper, chili powder and cumin. Cook on low until pork is no longer pink and juices run clear. Reduce heat to medium-low; simmer and stir until liquid is absorbed and well-blended. Remove pork from pan on a plate and stir in cheese and tomato paste. Serve immediately.