Chop onions and garlic. Add them to the cooking oil splashed with oil.

Saute for two minutes.

Soak chipotle chili and ancho chili in a bowl filled with water.

Chop coriander leaves and stalk and keep them aside.

Drain chilis and add them to the cooking pan along with coriander leaves, cumin, paprika, and thyme. Cook for five minutes.

Add red wine vinegar, tomato puree, brown sugar, orange zest, and lime juice to make the marinade. Season with salt and pepper.

Add 400 ml boiling water to the pan and bring to a boil for fifteen minutes.

Simmer on low heat for some time.

Turn off the heat and let it cool. Remove thyme.

Transfer the mixture to the food processor and blitz until smooth.

Take a roasting tray, place the pork and pour over the marinade. Marinate for four hours.

Preheat the oven to 450 degrees fahrenheit.

Put the roasting tray in the oven and cook for ten minutes until tender.

Remove from the oven. Cover the tray with foil and keep it aside.

Put the remaining marinade in the cooking pan. Cook for ten minutes. Add olive oil to make a glossy sauce. Turn off the heat once cooked.

In a bowl, soak corn in the water for ten minutes. Drain them once soaked, and boil them in the saucepan for ten minutes.

In a bowl, combine shredded cabbage, drizzle vinegar, olive oil and salt. Mix well.

Cut the corn from the kernels and add them to the bowl. Add sliced radishes, carrots, and lettuce.

Add all the mixture to the cabbage mixture. Rainbow salad is ready.

In a bowl, combine mashed avocado, green chilies, spring onion, and coriander leaves.

Stir in lime juice and zest. Mix well.

Dry fry tortillas on each side for fifteen minutes.

Slice pork into thin slices. Put them on the platter with tortillas, rainbow salad, and avocado salsa.

Jamie Oliver pork tenderloin is ready.