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1
Tear the ancho chiles into flat pieces, then toast a few at a time in a dry skillet over medium heat: flatten with a metal spatula for a few seconds, until they crackle and change color slightly, then flip and press again.
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2
(If they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the sauce.)
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3
In a small bowl, soak the chiles in hot water for 30 minutes, stirring occasionally.
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4
Drain and discard the water.
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5
Heat 1 tablespoon of the oil in a heavy, medium (4-quart) pot (preferably a Dutch oven) over medium heat.
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6
Add the onion and garlic cloves, and cook, stirring regularly, until well browned, about 10 minutes.
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7
Scrape into a blender jar.
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8
Set the pan aside.
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9
Preheat the broiler.
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10
Broil the tomatoes on a baking sheet 4-inches from the heat source until blackened, about 5 minutes, then flip and repeat on the other side.
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11
Let cool, then peel, collecting all the juices from the tomato.
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12
Add the tomato to the blender, along with 1 cup of the peanuts, the bread, chipotles, drained anchos, allspice and cinnamon.
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13
Add 1 1/2 cups of the broth and blend until smooth, stirring and scraping down the sides of the blender jar; add more liquid if needed.
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14
Press the mixture through a medium-mesh strainer set over a bowl.
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15
Heat 1 tablespoon of the remaining oil in the pot over medium high, until shimmering.
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16
Add the puree all at once.
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17
Stir as the nutty-smelling mixture thickens and darkens for about 5 minutes, then stir in the remaining 2 cups broth, the wine, vinegar and bay leaves.
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18
Partially cover and let gently simmer over medium-low heat for roughly 45 minutes, stirring regularly for the flavors to harmonize.
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19
If necessary, thin the sauce with a little more broth to keep it the consistency of a cream soup.
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20
Taste and season with salt, usually about 1 1/2 teaspoons, and the sugar.
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21
Cover and keep warm.
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22
Forty-five to 60 minutes before serving, heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot.
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23
Set the fire up for indirect grilling: turn the gas burner(s) in the center of the grill off or bank the coals to the sides of the grill.
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24
Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
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25
While the grill heats, brush the pork loin with some of the remaining 2 tablespoons of oil; sprinkle with salt and pepper.
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26
Lay the pork in the center of the grill (not over direct heat).
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27
Cover and cook about 25 to 35 minutes, until the center of the pork registers 145 on an instant-read thermometer.
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28
The meat will feel rather firm (not hard) to the touch and cutting into the center will reveal only the slightest hint of pink.
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29
Transfer to a cutting board.
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30
Tent with foil and let rest for 5 minutes.
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31
Then cut into thin slices.
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32
Ladle a generous 1/3 cup of the mole sauce onto each of 6 warm dinner plates.
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33
Set 2 or 3 pork slices over the sauce.
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34
Garnish with chopped peanuts and sprigs of parsley.
