Preheat oven to 425 degrees F. Place tenderloins on rack in shallow roasting pan.
Roast in preheated 450 degree F oven 20 to 30 minutes or until internal temperature registers 160 degrees F on a meat thermometer. Do not overcook.
Heat oil in medium-size skillet over medium heat. Add onion, garlic and cumin; cook until onion is tender, about 3 minutes. Place in food processor or blender with chili, cilantro, parsley, sunflower seeds, salt, broth and water. Whirl until pureed (mixture will be slightly grainy). Return the mixture to the skillet; simmer, stirring occasionally, 20 minutes until slightly thickened. Stir in lime juice.
To serve, slice meat; accompany with warm sauce. Makes 4 servings.
The sauce can be prepared a day ahead and refrigerated, covered. Gently reheat the sauce in a small saucepan.