Slow Roasted Pork in Mole Sauce

Instructions

1. Preheat oven to 450ºF.
2. Rinse and dry pork tenderloin; rub paprika and salt all over.
3. Spray large, heavy ovenproof pot with nonstick spray; set over high heat. Place pork in pot and sear on all sides, about 4 minutes.
4. Remove pot from heat and nestle 1 whole sliced poblano and 1 whole sliced onion under pork; add water to pot and cover tightly. Bake 20 minutes; reduce heat to 200°F and continue to bake until pork is very tender, about 2 hours. When pork has cooked for 1½ hours, start mole sauce.
5. To make mole sauce, heat oil in large skillet over medium heat. When oil begins to shimmer, add garlic and chipotles. Cook, stirring, until garlic is fragrant, about 1 minute. Add remaining onion and poblano slices; cook, stirring frequently, until onion starts to turn golden brown, about 10 minutes. Stir in cumin, ¼ cup cilantro, and cocoa; stir until well mixed. Stir in tomatoes and simmer 10−15 minutes
6. When pork is done, remove pot from oven but leave oven on. Transfer pork to cutting board; remove vegetables and juices and add to mole sauce with raisins and peanut butter. Mix well and simmer 5 minutes more. Working in small batches, puree mole sauce in blender.
7. Thinly slice pork and return to pot. Cover pork with mole sauce and cook 1 hour longer. Serve garnished with remaining ¼ cup cilantro.
8. Serving size: 1⅓ cups meat and sauce