Pork Tenderloin With Classic Mole Sauce

Pork Tenderloin With Classic Mole Sauce

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A very detailed version of the classic Mole sauce.


2 1 pound pork tenderloins
12 medium mulato chiles
6 medium pasilla chiles
4 medium ancho chiles
1/4 cup canola oil; plus additional oil for roasting vegetable
4 plum tomatoes; stemmed, cut in half
1 small white onion; peeled, cut in half
2 cloves garlic; peeled
1/3 cup peanuts
1 slice day old white bread
1/4 cup sesame seeds; toasted
1/4 teaspoon each ground coriander, ground anise seed, and ground cl
1/2 teaspoon Ground cinnamon
3 ounces Mexican chocolate
1/4 cup Sugar

Original recipe makes 6



Remove veins and seeds from chiles. Quickly fry chiles, one at a time, in hot oil in

medium skillet. Remove chiles with slotted spoon and place in large bowl. Cover

chiles with boiling water and let soak 20 minutes or until soft. Transfer chiles to

blender container with about 1 cup soaking liquid and blend until smooth. Strain chile puree and set aside.

Place tomatoes, onion and garlic in shallow baking dish. Brush with oil and roast in

375 degrees F oven 20 to 30 minutes or until tomato skins separate from flesh.

Transfer to blender container with peanuts, bread and sesame seeds. Blend until

smooth, adding some water if necessary. Strain puree and add to a medium sized

stock pot with the remaining ingredients, the chile puree and about 2 cups of water.

Simmer 30 to 40 minutes or until sauce reduces and thickens. Check seasonings

and add salt, if desired.

Meanwhile, season pork tenderloin with salt. Cook pork in cast-iron skillet over

medium heat, turning frequently, until the internal temperature of pork is 160 degrees F, about 15 minutes total cooking time. Let pork rest 5 minutes, covered with foil.

Slice pork on diagonal and serve with warm mole sauce.


Republished with pemission, National Pork Board

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Republished with pemission, National Pork Board [I posted this recipe.]
tyson 10y ago

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