Chile-Rubbed Pork Tenderloin with Quick Mole Sauce
Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes.
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Other: 10 Minutes
- Calories: 202
- Fat: 8g
- Saturated fat: 1.7g
- Protein: 24.7g
- Carbohydrate: 7.7g
- Cholesterol: 74mg
- Iron: 1.8mg
- Sodium: 705mg
- Calories from fat: 36%
- Fiber: 1.5g
- Calcium: 23mg
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1/3 cup minced onion
- 2 garlic cloves, minced
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained
- 1/4 cup water
- 2 teaspoons espresso powder
- 2 teaspoons unsweetened cocoa
- 1/2 chipotle chile, canned in adobo sauce
- 4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 (3/4-pound) pork tenderloins, trimmed
- Cooking spray
- 1 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 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 salt. Process until smooth, scraping down sides if necessary.
- Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
- Preheat broiler.
- While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160° (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.
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