Recipe Archive

Pork Tenderloin in Sweet Red Mole

Yield: 4 cups
Prep time: 1 hour
Cook time: 40 minutes
Difficulty: $recipe[8] hats
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Nugget Signature Recipe



Remove stems and seeds from chilies; place in a hot cast-iron skillet or grill. Dry roast chilies for 5 minutes; do not allow to blacken. Add chilies and water to a covered pan and simmer over very low heat to rehydrate; drain and reserve liquid. Blacken tomatoes in skillet or grill. Place chilies, tomatoes and remaining ingredients in a blender and purée. Add a little of the reserved chili liquid to loosen. Mole will keep for 2 weeks in the refrigerator.

Place mole in Ziploc bag with 2 pork tenderloins and marinate them for at least 2 hours. Once marinated, grill until medium rare. Let rest and slice; then place on top of heated mole sauce. Serve with Chayote & Melon Slaw.

Techniques used in this recipe

roast, grill (I)

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