PORK TENDERLOIN WITH MOLE SAUCE AND RICOTTA
Provided by Damiano Carrara
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the mole sauce: Toast the ancho, chipotle and morita chiles in a dry skillet until fragrant. Let cool slightly, then remove the stems and seeds and roughly chop. Transfer to a blender. Toast the corn tortilla in the dry skillet. Add it to the blender along with the almonds, peanuts, pine nuts, allspice, cinnamon, radishes, tomatillos, cloves and onions. Blend well.
- Transfer the puree to a saucepan and add the chicken stock and Mexican chocolate. Simmer until thick and fragrant, stirring occasionally, about 20 minutes.
- For the pork tenderloin: Meanwhile, preheat the oven to 400 degrees F.
- Heat the olive oil in a skillet large enough to accommodate the tenderloin. Brown the tenderloin well on all sides. Sprinkle with some salt, pepper and cayenne, then transfer to the oven and cook to the desired doneness, about 15 minutes. Let rest for 5 minutes.
- Slice the tenderloin and divide it among 4 serving plates. Pour some sauce over the top, add a dollop of ricotta, and top with micro cilantro. Serve immediately.
SPICE-RUBBED PORK TENDERLOIN WITH MOLE, GREEN RICE, CILANTRO, LIME AND GOAT CHEESE
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.
SLOW-COOKER MOLE PORK
Provided by Food Network Kitchen
Time 8h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
- Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
- Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
- Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.
GRILLED PORK TENDERLOIN WITH CHERRY SALSA MOLE
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in the salsa mole makes the combination even more special. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush tenderloins with oil; sprinkle with salt, cumin and chili powder. Grill, covered, over medium heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Let stand 10-15 minutes., Meanwhile, combine cherries, jalapeno, jicama, chocolate, cilantro, green onion, lime juice and honey. Slice pork; serve with cherry salsa and pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 248mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
AUTHENTIC MOLE SAUCE
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
- Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
- Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
More about "easy smoked mole sauce with pork tenderloin food"
PORK MOLE NEGRO | KEVIN IS COOKING
From keviniscooking.com
4.7/5 (6)Total Time 4 hrs 30 minsCategory DinnersCalories 622 per serving
- Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
- In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. Blend until a thick paste forms. Add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups chicken stock. Blend until pureed.
- Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
- Season the pork with salt and pepper and in a large frying pan sear on all sides until brown. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper and remaining chicken stock. Simmers 3 1/2 hours or until fork tender.
RICK BAYLESS' SMOKY PEANUT MOLE RECIPE WITH PORK …
From cookincanuck.com
5/5 (1)Total Time 2 hrsCategory EntreesCalories 496 per serving
- Tear the dried ancho chiles into flat pieces. Heat an ungreased skillet over medium heat and add the chile pieces. Briefly press the chiles down with a metal spatula. Listen for a crackling noise and watch for the color to change. Do not allow the chiles to start smoking. A burnt taste will significantly change the flavor of the mole.
- Place the toasted chiles in a small bowl, cover with hot water, and let soak for 30 minutes. Pour off the water.
- While waiting for the chiles to rehydrate, heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add white onion and garlic cloves. Sauté, stirring frequently, until the onions and garlic are browned, about 10 minutes. Scoop the onions and garlic into a blender.
- Preheat the broiler with a rack on the highest level. Remove the core from the tomato and place it on a baking sheet lined with foil. Place under the broiler for 5 minutes, turn the tomato, and broil for an additional 5 minutes, or until the skin of the tomato is blackened.
MOLE PORK TENDERLOIN RECIPE - HOME CHEF
From homechef.com
Total Time 1 hrCalories 480 per serving
SMOKY DRY MOLE-RUBBED PORK TENDERLOIN - RELISH
From relish.com
Servings 4Total Time 28 mins
QUICK PORK MOLE | READY SET EAT
From readyseteat.com
EASY MOLE SAUCE RECIPE – HOW TO MAKE MOLE - EASY …
From easychickenrecipes.com
JUICY SMOKED PORK TENDERLOIN RECIPE | HOT PAN KITCHEN
From hotpankitchen.com
SAUCE FOR SMOKED PORK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST PORK TENDERLOIN WITH DIJON SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
MOLE-STYLE PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
SWEET AND SMOKY MEXICAN MOLé SAUCE RECIPE - DELISHABLY
From delishably.com
PORK MOLE RECIPES - COOKCREWS.COM
From cookcrews.com
SMOKED PORK TENDERLOIN - OR WHATEVER YOU DO
From orwhateveryoudo.com
SMOKED SAUSAGE AND VEGGIE KABOBS RECIPE | ONTARIO PORK
From ontariopork.on.ca
PORK TENDERLOIN WITH CLASSIC MOLE SAUCE RECIPE | YUMMLY
From yummly.com
SMOKED PORK TENDERLOIN WITH MUSTARD GLAZE | MY NOURISHED HOME
From mynourishedhome.com
GRILLED PORK TENDERLOIN AND ASPARAGUS WITH MUSTARD-HERB SAUCE
From epicurious.com
ROASTED PORK WITH MOLE SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
CORN RECIPES TO ENJOY ALL SUMMER LONG - REAL SIMPLE
From realsimple.com
SMOKED PORK TENDERLOIN - HEY GRILL, HEY
From heygrillhey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love