- 2 pork tenderloins
- 2 oz. whole dried ancho chilies
- 2 cups water
- 2-3 ripe Roma tomatoes
- 1 clove roasted garlic
- ⅓ cup fresh pineapple
- 1 banana, starting to blacken
- ¼ Granny Smith apple, peeled and chopped
- ½ teaspoon canella (white cinnamon)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground clove
- Pinch ground allspice
- 1 teaspoon sugar
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:
roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. grill (I)grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.