Pork Tenderloin With Classic Mole Sauce Recipe

Name: Pork Tenderloin With Classic Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork tenderloins each; 12 chile peppers medium mulato; 6 chile peppers medium pasilla; 4 ancho chile peppers medium; 1/4 cup canola oil plus additional oil for roasting vegetables; 4 plum tomatoes stemmed and halved; 1 white onions small, peeled and halved; 2 cloves garlic peeled; 1/3 cup peanuts; 1 slice white bread day-old; 1/4 cup sesame seeds, toasted; 1/4 teaspoon ground coriander; 1/4 teaspoon anise seed ground; 1/4 teaspoon ground cloves; 1/2 teaspoon cinnamon; 3 ounces mexican chocolate; 1/4 cup sugar; salt to taste

Servings: persons

2 pounds pork tenderloins each
12 chile peppers medium mulato
6 chile peppers medium pasilla
4 ancho chile peppers medium
1/4 cup canola oil plus additional oil for roasting vegetables
4 plum tomatoes stemmed and halved
1 white onions small, peeled and halved
2 cloves garlic peeled
1/3 cup peanuts
1 slice white bread day-old
1/4 cup sesame seeds, toasted
1/4 teaspoon ground coriander
1/4 teaspoon anise seed ground
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
3 ounces mexican chocolate
1/4 cup sugar
salt to taste

1
Remove veins and seeds from peppers. Fry chili peppers in hot oil in medium skillet. Place peppers in large bowl. Cover peppers with boiling water, soak 20 minutes or until soft. Transfer peppers to blender with 1 cup soaking liquid and blend until smooth. Strain, set aside.
2
Place tomatoes, onion and garlic in baking dish. Brush with oil, roast 375 degrees F for 20 to 30 minutes or until tomato skins separate from flesh. Transfer to blender with peanuts, bread and sesame seeds. Blend until smooth, adding some water if needed. Strain, add to a stock pot with the remaining ingredients, chili pepper puree and 2 cups of water. Simmer 30 to 40 minutes, until sauce reduces and thickens.
3
Season pork tenderloin with salt. Cook in a cast-iron skillet over medium heat, turning frequently, until pork is 145 degrees F, 20 minutes. Let rest under foil 5 minutes. Slice pork on diagonal and serve with warm mole sauce.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: 2 pounds pork tenderloins each, 12 chile peppers medium mulato, 6 chile peppers medium pasilla, 4 ancho chile peppers medium, and more.

Yes, Pork Tenderloin With Classic Mole Sauce falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Tenderloin With Classic Mole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions