Pork Tenderloin Mole

Yield: 3 1/2 cups mole | Serves: 8 | Serving Size: 2 to 3 ounces pork, 1/3 cup mole sauce
Category: Main Dishes, Ethnic

Ingredients

  • 2 Pounds pork tenderloin (about 2 whole)
  • 1 Teaspoon oil
  • 1/2 Cup chopped onion
  • 1 clove garlic, minced
  • 1 Cup Mexican-style chili beans, undrained
  • 1/4 Cup chili sauce
  • 1 Cup California raisins
  • 1/2 Cup water
  • 1 Tablespoon peanut butter
  • 1 Teaspoon unsweetened cocoa
  • Dash of salt
  • Dash of ground cinnnamon
  • Dash of ground cloves

Procedure

Roast pork on rack in shallow pan in oven at 425°F for 20 minutes or until internal temperature is 160°F. Meanwhile, heat oil in skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes. Turn into blender or food processor along with remaining ingredients; process until almost smooth. Pour into saucepan and heat on low, stirring frequently, until warm; adjust seasonings.

Slice pork; divide and serve with about 1/3 cup mole per serving.

Nutrition Facts Per Serving

Calories 250 (Calories from Fat 21%); Total Fat 6 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 75; Sodium 210; Potassium 772; Total Carbohydrate 23; Dietary Fiber 3; Sugars 16; Protein 27; Calcium 28; Iron 3;

Try Another Recipe

Papillote of Salmon with Fennel, California Golden Raisins and Orange Flavors

View Recipe

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes