Slow Roasted Pork in Mole Sauce
Uncooked lean pork tenderloin
1 Tbsp, Spanish-variety
3 medium, seeded, deveined, sliced, divided
2 medium, thinly sliced, divided
4 medium clove(s), minced
Canned chipotle peppers in adobo sauce
½ cup(s), fresh, minced, divided
Unsweetened cocoa powder
3 cup(s), chopped
Reduced sodium peanut butter
- 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.