Chile-Rubbed Pork Tenderloin with Quick Mole Sauce |
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Prep Time: 18 Minutes Cook Time: 22 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes. Ingredients:
1 tablespoon plus 2 teaspoons canola oil, divided |
1/3 cup minced onion |
2 garlic cloves, minced |
1 (14.5-ounce) can mexican-style stewed tomatoes, undrained |
1/4 cup water |
2 teaspoons espresso powder |
2 teaspoons unsweetened cocoa |
1/2 chipotle chile, canned in adobo sauce |
4 teaspoons salt-free mexican seasoning (such as the spice hunter), divided |
1 teaspoon sugar |
1/4 teaspoon salt |
2 (3/4-pound) pork tenderloins, trimmed |
cooking spray |
1 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
Directions:
1. Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
2. Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
3. Preheat broiler.
4. While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160° (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.
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