Steps:
- For the mole sauce: Put the almonds in a medium saucepan over medium heat and cook, stirring occasionally, until light golden brown, about 5 minutes. Remove the almonds to a plate.
- Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, ancho chile powder, sesame seeds, New Mexico chile powder, cinnamon, chile de arbol, allspice and cloves. Bring to a boil and cook for 10 minutes.
- Add the mango, raisins, tortilla chips, molasses, honey, maple syrup and reserved almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
- Carefully transfer the mixture to a blender, let cool for 5 minutes and then blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.
- For the green rice: Add the rice and 3 cups water to a saucepan and season with salt. Bring to a boil, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
- Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Stir in the cilantro, green onions, poblanos and some salt and pepper.
- For the spice rub and pork: Remove the pork from the refrigerator 20 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Combine the ancho chile powder, brown sugar. pasilla chile powder, cinnamon, allspice, chile de arbol and 1 tablespoon salt in a small bowl.
- Season the pork with salt on both sides. Dredge the pork in the spice rub and tap off any excess. Heat the oil in a medium saute pan over high heat until it begins to shimmer. Cook, turning every few minutes to sear on all sides, until the pork is golden brown, about 10 minutes. Transfer to the oven and cook to medium doneness (or until an instant-read thermometer inserted into the center registers 145 degrees F), 8 to 10 minutes. Remove the tenderloin to a cutting board and let rest 10 minutes before slicing into 1-inch-thick slices.
- Ladle some of the mole sauce onto each plate and put 3 slices of pork on top. Put a scoop of rice on the side. Add more sauce on top, some crumbled goat cheese, a squeeze of lime and chopped cilantro.
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Sadam Mandokhail
[email protected]Thanks for sharing this recipe. I'm always looking for new ways to cook pork tenderloin.
Peter Chindove
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
Jeff Porter
[email protected]I can't wait to try this recipe.
Mkenya Halisi
[email protected]This is one of my favorite recipes. It's always a hit.
Peo Selwana
[email protected]I would definitely make this dish again.
abbasi umair
[email protected]I've never made mole sauce before, but this recipe made it easy. It was so delicious!
Sanisha
[email protected]This dish is perfect for a special occasion.
Yasin Sheikh
[email protected]I'm not a big fan of mole sauce, but this recipe changed my mind. It was so flavorful and well-balanced.
Steve P
[email protected]I made this dish for my family, and they loved it. Even my picky kids ate it all up.
David P. Kowalchyk Jr
[email protected]This recipe is a great way to use up leftover pork tenderloin.
Matute Blas
[email protected]I followed the recipe exactly, but the mole sauce didn't turn out right. It was too thin and didn't have much flavor.
Patti Robinson
[email protected]The pork was a little dry, but the mole sauce was delicious.
Robert pacheco
[email protected]I wasn't sure about the combination of pork and mole, but I was pleasantly surprised. The flavors work really well together.
Sofia Morales
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork is incredibly tender and flavorful, and the mole sauce is amazing.
Anyieth Mawut
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The spice rub gives the pork a delicious crust, and the mole sauce is to die for.
Autumn Wacker
[email protected]This recipe was a hit at my dinner party! The pork tenderloin was juicy and flavorful, and the mole sauce was rich and complex. The green rice was a nice accompaniment, and the cilantro-lime and goat cheese added a refreshing touch.