Pork Tenderloin Mole

Here's that secret cocoa ingredient, again, to tame hot chili sauce with tenderloin and beans.
  • Yields 3 1/2 cups mole
  • Details

    • 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

    This recipe is found in the following categories:

    World Flavors

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