Recipes Nugget Markets Signature Recipes
Pork Tenderloin in Sweet Red Mole
- Prep time
- 1 hour, plus 2 hours marinating PT1H
- Cook time
- 40 minutes PT40M
- Yield
- 4–6 servings
- Difficulty
The complex flavors in this sweet red mole perfectly complement pork tenderloin. If you make the mole ahead of time, it will keep up to two weeks in the refrigerator.
Ingredients
- 2 pork tenderloins
Sweet Red Mole:
- 2 ounces whole dried ancho chilies
- 2 cups water
- 2–3 ripe Roma tomatoes
- 1 clove garlic, roasted
- ⅓ cup fresh pineapple chunks
- 1 banana, starting to blacken
- ¼ Granny Smith apple, peeled and chopped
- ½ teaspoon ground cinnamon
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground cloves
- 1 pinch ground allspice
- 1 teaspoon granulated sugar
Preparation
To make the mole, remove stems and seeds from chilies and place in a hot cast-iron skillet or on a grill. Dry-roast chilies for 5 minutes; do not allow them to blacken. Add chilies and water to a pan, cover, and simmer over very low heat to rehydrate. Drain and reserve liquid.
Blacken tomatoes in skillet or on a grill. Place chilies, tomatoes, and remaining mole ingredients in a blender and puree. Add a little of the reserved chili liquid to loosen, then set aside.
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 a zip-top bag with the cleaned pork tenderloins and marinate for at least 2 hours. Once marinated, grill pork to an internal temperature of 145°F. Let rest for 5 minutes before slicing.