Chile-Rubbed Pork Tenderloin With Quick Mole Sauce Recipe

Name: Chile-Rubbed Pork Tenderloin With Quick Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; saute 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 160u00b0 (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chile-Rubbed Pork Tenderloin With Quick Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Rubbed Pork Tenderloin With Quick Mole Sauce

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