MEXICAN PORK TENDERLOIN MOLE
Posted on July 15th, 2009 in Pork MEXICAN CUSINE, MEXICAN DISHES, MEXICAN MOLE, MEXICAN PORK TENDERLOIN MOLE, MEXICAN RECIPES, MOLE, Pork, PORK TENDERLOIN MOLE, TENDERLOIN MOLE
The ingredients of this traditional mole sauce may seem unusual, but the results are superb – a mild, sweet taste that’s so good with tender slices of pork and almond studded rice. 1 1/4 to 1 1/2 pounds (2 whole) pork tenderloin.
MOLE SAUCE:
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. oil
1 c. Mexican style chili beans, undrained
1/4 c. chili sauce
1/4 c. raisins
2 tbsp. water
1 tbsp. peanut butter
1 tsp. unsweetened cocoa
Dash each salt, ground cinnamon & cloves
Place pork tenderloins in shallow baking pan. Roast at 350 degrees for 30-40 minutes. Heat oil in medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine all sauce ingredients in blender or food processor; mix until almost smooth. Place sauce mixture in saucepan. Heat thoroughly over low temperature, stirring frequently. Serve sauce over pork tenderloin slices. Makes 6 servings.
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