Chile-Rubbed Pork Tenderloin With Quick Mole Sauce

Chile-Rubbed Pork Tenderloin With Quick Mole Sauce
Photo by Oxmoor House

Ingredients

  • 1 teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons canola oil, divided
  • 1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained
  • ½ chipotle chile, canned in adobo sauce
  • ¼ teaspoon salt
  • 1/3 cup minced onion
  • Cooking spray
  • + 8 more ingredients
    • 2 garlic cloves, minced
    • ¼ teaspoon ground red pepper
    • 2 (3/4-pound) pork tenderloins, trimmed
    • 1 teaspoon sugar
    • 4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided
    • 2 teaspoons espresso powder
    • 2 teaspoons unsweetened cocoa
    • ¼ cup water

Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon sa...

View full recipe at My Recipes

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