Pork Tenderloin with Mole Poblano Sauce
1 lb pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers (usually in adobo sauce)
1 tsp peanut butter or tahini (or any other nut butter)
1 tsp cocoa powder (at most)
½ tsp ground cumin
½ tsp dried oregano
¼ tsp ground cinnamon
¼ ground cloves
¼ tsp ground coriander
¾ tsp flour
1 tsp tomato paste
1-2 tbsp fruit preserves or honey
2 tbsp butter
Salt & Pepper
High smoke point oil for searing
Heat the oil in a wide pan over medium heat. Shave the silverskin off the pork and season the surface with salt and pepper.
Move the pork onto the pan with tongs. Keep it moving constantly with the tongs as you sear all sides of the meat, as though you are mopping up the oil with the tongs. This is to stop it from sticking and tearing.
Reduce the heat to medium low and add the shallots, garlic, and butter. Cook the pork, frequently flipping / basting in the butter until it reaches an interior temperature of 145 F or is noticeably more firm to the touch. Remove the meat and let it rest.
Stir in the chipotles and fry them for a minute, breaking them up. Do likewise with the following things in the order specified. Peanut butter, cocoa powder, remaining spices, flour, and tomato paste.
Deglaze with at least a cup of water and bring to a simmer. Reduce until it’s quite thick.
Turn the heat off, taste for seasoning, and add the fruit preserves / honey. You can pass the sauce through a sieve or strainer if you don’t want it chunky.
Slice the tenderloin thinly against the grain, and top with a spoonful of the sauce. Garnish with sesame seeds and fresh cilantro if desired.
A quick american pantry friendly version of the thick savory chili and chocolate sauce from Puebla. While the traditional version would feature lots of stewing and ingredients, this quicker version can be made within half an hour in one pan and give you a new flavor profile, though not quite living up to the original.