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Pork Tenderloin Mole Print Email


2 pounds pork tenderloin (about 2 whole)
1 teaspoon oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves

Cooking Directions
Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for 20 minutes, or until internal temperture is 155- 160 degrees F.

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 temperture, stirring frequently until warm. Slice pork and serve with mole.

Serves 8

Serving Suggestions
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.
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