MEXICAN PORK 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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