Slow roasted pork in mole sauce
3
Points®
Total Time
3 hr 50 min
Prep
25 min
Cook
3 hr 25 min
Serves
16
Difficulty
Moderate
This Mexican-inspired pork dish yields a whopping 16 servings of deliciously slow-roasted pork in a rich, spicy sauce. The sauce gets heat from the poblano and chipotle chilies, while it's sweetness and depth come from raisins and peanut butter. The key ingredient for any traditional mole is the addition of chocolate. The chocolate used is meant to add a touch of bitterness to the sauce, not the sweetness we most often associate with chocolate. Our recipe employs cocoa powder for the task. Serve this recipe for your next casual game day or a family gathering, or prepare a batch and freeze portions for quick weeknight meals in the future. Frozen, this recipe can last up to 3 months and is terrific as a taco filling or alongside some roasted sweet potatoes and steamed green beans.
Ingredients
Uncooked lean pork tenderloin
3 pound(s)
Paprika
1 Tbsp, Spanish-variety
Table salt
1 tsp
Cooking spray
3 spray(s)
Poblano chili pepper
3 medium, seeded, deveined, sliced, divided
Onion
2 medium, thinly sliced, divided
Water
¼ cup(s)
Olive oil
2 tsp
Garlic
4 clove(s), minced
Canned chipotle peppers in adobo sauce
3 Tbsp
Ground cumin
1½ Tbsp
Cilantro
½ cup(s), fresh, minced, divided
Unsweetened cocoa powder
2 Tbsp
Tomato
3 cup(s), chopped
Raisins
½ cup(s)
Reduced sodium peanut butter
3 Tbsp