Pork Tenderloin Molé
The cocoa contributes to the overall richness of the sauce, allowing the spicy flavors to mellow without adding overt sweetness. Serve over a bed of rice with a fresh green salad.
2 pounds pork tenderloin (about 2 whole)
1 teaspoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves
- Place tenderloins in shallow baking pan in a 425°F (220°C) oven. Roast for 20 minutes, or until internal temperture is 155°F to 160°F (approximately 65°C to 70°C).
- Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3 to 4 minutes.
- Prepare mole by combining onion and garlic with remaining ingredients in blender or food processor; mix until almost smooth. Place sauce mixture in saucepan and heat over low temperture, stirring frequently until warm.
- Slice pork and serve with molé.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 280 calories Protein 24 grams Fat 8 grams Sodium 170 milligrams Cholesterol 80 milligrams Saturated Fat 3 grams Carbohydrates 28 grams.
Recipe and photograph provided courtesy of National Pork Board.