Preheat oven 375 degrees. Place pork tenderloin in bowl along with salad dressing and chipotle adobe and let marinate, refrigerated, for up to 4 hours.
Combine corn flakes, cilantro, cumin and garlic powder in large enough bowl to fit the tenderloin. Remove pork from marinade and roll it into the corn flack crumb mixture, squeezing the crumbs gently into the pork tenderloin.
Spray the pork that is crusted with corn flakes with a generous amount of vegetable spray. Bake in preheated oven for 25 minutes or until the internal temperature reaches 155 degrees.
Let rest a few minutes before slicing and serving.