2 pork tenderloins, about 1 lb each
1/3 c peanuts
12 medium mulato chili peppers
1 day-old slice of white bread
6 medium pasilla chili peppers
1/4 c sesame seeds, toasted
4 medium ancho chili peppers
1/4 tsp each ground coriander, ground
1/4 c canola oil plus additional oil anise seed and ground cloves
for roasting vegetables
1/2 tsp ground cinnamon
4 plum tomatoes, stemmed, halved
3 oz Mexican chocolate
1 small white onion, peeled, halved
1/4 c sugar
2 garlic cloves, peeled salt to taste
Mole: Remove veins and seeds from peppers. Fry chili peppers, in hot oil in skillet. Place
peppers in large bowl. Cover with boiling water, soak 20 min. or until soft. Transfer
peppers to blender with 1 c soaking liquid, blend until smooth. Strain, set aside. Place
tomatoes, onion and garlic in baking dish. Brush with oil, roast 375°F for 20-30 min. or
until tomato skins separate from flesh. Transfer to blender with peanuts, bread and
sesame seeds. Blend until smooth, adding water if needed. Strain, add to stock pot with
remaining ingredients, chili pepper purée and 2 c water. Simmer 30-40 min. until sauce
reduces and thickens.
Pork: Season tenderloin with salt. Cook in a cast-iron skillet over
medium heat, turning frequently, until pork is 160°F, 15-20 min. Let rest under foil 5
min. Slice pork on diagonal and serve with warm mole sauce.
What is Mole?
The word mole refers to sauce rather than a specific dish. For this reason, many
are unaware of the hundreds of varieties that exist. Next time you have a craving
for mole, think pork?it?s an easy meal solution that delivers great taste packed
with nutrients and protein.