Chile-Rubbed Pork Tenderloin with Quick Mole Sauce

Name: Chile-Rubbed Pork Tenderloin with Quick Mole Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 chipotle chile, canned in adobo sauce; 411 grams Mexican-style stewed tomatoes, undrained; 1 Tbsp canola oil, divided; 2 teaspoons espresso powder; 2 garlic cloves, minced; 0 teaspoons ground red pepper; 1 teaspoon kosher salt; 680 grams pork tenderloins, trimmed; 79 milliliters minced onion; 0 teaspoons salt; 4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided; 1 teaspoon sugar; 2 teaspoons unsweetened cocoa; 59 milliliters water

Chile-Rubbed Pork Tenderloin with Quick Mole Sauce

Need a gluten free and dairy free main course? Chile-Rubbed Pork Tenderloin with Quick Mole Sauce could be a super recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 185 calories, 25g of protein, and 5g of fat. This recipe serves 6. A mixture of water, sugar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add onion and garlic; saut 3 minutes or until mixture begins to brown.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Mexican Spice Mix

Instant Espresso

Tomato

Chili Pepper

Cocoa Powder

Onion

Sugar

Water

Salt

Equipment you will use

Blender

Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil.

Ingredients you will need

Cooking Spray

Tomato

Pork

Cooking Oil

Equipment you will use

Broiler Pan

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.

Ingredients you will need

Dry Seasoning Rub

Kosher Salt

Red Pepper

Pork

Equipment you will use

Kitchen Thermometer

Remove from pan; cover with foil, and let stand 10 minutes before slicing.

Equipment you will use

Aluminum Foil

Frying Pan

Serve pork with sauce.

Ingredients you will need

Sauce

Pork

Equipment

Ingredients

Servings:

chipotle chile, canned in adobo sauce 411grams

Mexican-style stewed tomatoes, undrained 1Tbsp

canola oil, divided 2teaspoons

espresso powder 2

garlic cloves, minced 0teaspoons

ground red pepper 1teaspoon

kosher salt 680grams

pork tenderloins, trimmed 79milliliters

minced onion 0teaspoons

salt 4teaspoons

salt-free Mexican seasoning (such as The Spice Hunter), divided 1teaspoon

sugar 2teaspoons

unsweetened cocoa 59milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Sangre de Toro Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.