Slow Roasted Pork in Mole Sauce
- Total Time
Slow cooked pork in a rich, spicy sauce. It’s take a while to prepare but is utterly delicious. Turn leftovers into burritos.
uncooked lean pork tenderloin3 pound(s)
paprika1 Tbsp, Spanish-variety
table salt1 tsp
cooking spray3 spray(s)
poblano chile3 medium, seeded, deveined, sliced, divided
uncooked onion(s)2 medium, thinly sliced, divided
olive oil2 tsp
garlic clove(s)4 clove(s), medium, minced
canned chipotle peppers in adobo sauce3 Tbsp
ground cumin1 ½ Tbsp
cilantro½ cup(s), fresh, minced, divided
unsweetened cocoa powder2 Tbsp
fresh tomato(es)3 cup(s), chopped
reduced sodium peanut butter3 Tbsp
- Preheat oven to 450ºF.
- Rinse and dry pork tenderloin; rub all over with paprika and salt.
- Coat a large, heavy, oven-proof pot with cooking spray; set over high heat. Place seasoned pork in pot and sear on each side, about 30 seconds.
- Remove pot from stove and nestle 1 whole sliced pepper and 1 whole sliced onion under pork; add water to pot and cover tightly. Bake for 20 to 25 minutes; reduce oven to 200ºF and continue to cook for 2 hours. When pork has cooked for 1 1/2 hours, start mole sauce.
- To make mole sauce, heat oil in a large skillet over medium heat. When oil begins to shimmer, add garlic and chipotle pepper in adobo sauce. Sauté until garlic starts to brown, about 1 minute. Add remaining onion and pepper slices; sauté until onion starts to turn golden brown, about 10 minutes. Stir in cumin, 1/4 cup cilantro and cocoa; mix well until everything is incorporated. Stir in tomatoes and simmer for 10 to 15 minutes.
- When the pork’s cooking time is up, remove pot from oven but leave oven on. Remove pork to a cutting board; remove vegetables and juices and add those to mole sauce with raisins and peanut butter. Mix sauce well and simmer for about 5 minutes more. Working in small batches, puree mole sauce in a blender until smooth.
- Next, thinly slice pork and return to pot. Cover pork with mole sauce and cook for 1 hour more. Remove from oven and serve garnished with remaining 1/4 cup cilantro. Yields about 1 cup meat and sauce per serving.