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.
Add onion and garlic; saut 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.
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.