Pork Tenderloin Mole
Pork Tenderloin Mole
13 Ingredients | 35 min | 8 Servings
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.
Ingredients
- 2 pork tenderloin, 1 pound each
- 1 teaspoon oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1 cup Mexican-style chili beans, drained
- 1/4 cup chili sauce
- 1/4 cup raisins
- 2 tablespoons water
- 1 tablespoon peanut butter
- 1 teaspoon unsweetened cocoa
- salt, to taste
- dash ground cinnamon
- dash cloves
Instructions
Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for 20 minutes, or until internal temperature is 145 degrees Fahrenheit, followed by a 3-minute rest time.
Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3-4 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 temperature, stirring frequently until warm. Slice pork and serve with mole.
Serves 8
Nutrition
- Calories202calories
- Protein27grams
- Fat6grams
- Sodium353milligrams
- Cholesterol75milligrams
- Saturated Fat2grams
- Carbohydrates12grams
- Fiber3grams
