Pork Tenderloin Mole
Here's that secret cocoa ingredient, again, to tame hot chili sauce with tenderloin and beans.
- Serving Size: 2 to 3 ounces pork, 1/3 cup mole sauce
- 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
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 (21% from fat); Total Fat 6g (sat 1.5g, mono 3g, poly 1g, trans 0g ); Cholesterol 75mg; Protein 27g; Carbohydrate 23g; (Dietary Fiber 3g; Sugars 16g; ); Iron 3mg; Sodium 210mg; Calcium 28mg; Potassium 772mg
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