- Prep time:
- 1 hour
- Cook time:
- 40 minutes
- 4 cups
4 out of 5
- Share this recipe:
- 2 pork tenderloins
- 2 ounces 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 re-hydrate; drain and reserve liquid. Blacken tomatoes in skillet or on a 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.
Remove all silver skin from the pork tenderloins by sliding a boning knife just under a small portion of the membrane and pulling the blade away from you. Repeat this process until all of the membrane is removed. Also remove any large pieces of fat.
Place mole in Ziploc bag with the 2 cleaned pork tenderloins and marinate them for at least 2 hours. Once marinated, grill to an internal temperature of 145 F. Let rest for 5 minutes before slicing.
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.