Weeknight Mole Poblano with Pork Tenderloin
A quick and flavorful mole poblano sauce served with tender pork and limey lima beans.
50m3Servings
Nutrition
546kcal
37gProtein
27gCarbs
33gFat
Ingredients
INGREDIENTS
Pork Tenderloin
0.45 kg
Garlic Cloves
lightly crushed
4 cloves
Shallots
roughly chopped
1.5 pieces
Canned Chipotle Peppers
2 pieces
Peanut Butter
1 teaspoon
Tahini
1 teaspoon
Cocoa Powder
at most
1 teaspoon
Ground Cumin
0.5 teaspoon
Dried Oregano
0.5 teaspoon
Ground Cinnamon
0.25 teaspoon
Ground Cloves
at most
0.25 teaspoon
All-Purpose Flour
0.75 teaspoon
Tomato Paste
1 teaspoon
Fruit Preserves
1.5 tablespoons
Salt
To taste
to taste
Black Pepper
To taste
to taste
Cooking Oil
2 tablespoons
Butter
2 tablespoons
Toasted Sesame Seeds
Optionaloptional
1 tablespoon
BEANS
Frozen Lima Beans
170 g
Toasted Sesame Oil
1.5 tablespoons
Lime
1 whole
Fresh Cilantro
Optionaloptional
1 pinch
Salt
To taste
to taste
Black Pepper
To taste
to taste
Sugar
to taste
1 pinch
Equipment
Cast Iron Skillet
Instructions
1Sear and Cook the Pork
20m
20mTrim and Season Pork
Trim the silverskin off the pork tenderloin. Season generously with salt and pepper.
Heat Pan and Oil
Heat a non-stick or well-seasoned cast iron pan to medium heat. Add a generous coating of oil.
Sear Pork
Lift the pork into the hot pan with tongs. Constantly move the pork, searing all sides as if mopping up the oil with the meat, until it has a decent color.
Add Aromatics and Butter
Once all sides are seared, add the butter, garlic cloves, and shallots to the pan. Reduce heat to medium-low.
Cook Pork to Temperature
Cook the pork, flipping it frequently in the butter, until the internal temperature reaches 145°F (63°C). This should take about 15 minutes for a 1 lb tenderloin.
Rest the Pork
Remove the pork from the pan and let it rest.
2Make the Mole Sauce
15m
15mFry Chipotle Peppers
Stir the canned chipotle peppers into the garlic and shallots remaining in the pan. Fry for one minute.
Add Mole Ingredients
Add the peanut butter (or tahini), cocoa powder, remaining spices (cumin, oregano, cinnamon, cloves), flour, and tomato paste to the pan. Stir and fry for another minute.
Deglaze and Simmer
Deglaze the pan with at least 1 cup of water. Allow the sauce to simmer and reduce until it is quite thick.
Finish the Sauce
Turn off the heat. Stir in the fruit preserves. Taste and adjust seasoning with salt and pepper.
Adjust Sauce Texture
You can leave the sauce chunky, puree it with an immersion blender, or push it through a sieve for a smoother consistency.
3Prepare the Lima Beans
10m
10mRinse Pan and Heat Oil
Transfer the mole sauce to a serving bowl. Give the pan a quick rinse. Over medium heat, warm the toasted sesame oil.
Cook Lima Beans
Stir in the frozen lima beans. Cook until they are thawed and just starting to brown.
Add Lime and Season
Turn off the heat. Grate in the zest of the lime and squeeze in at least half of the juice. Stir in salt, pepper, and a pinch of sugar to taste.
Add Cilantro
Stir in fresh cilantro leaves at the last second, if using.
4Serve
5m
5mSlice Pork
Slice the pork tenderloin against the grain.
Reheat Sauce (if needed)
If the mole sauce has cooled, reheat it in the microwave.
Assemble and Serve
Spoon the mole sauce generously over the sliced pork. Scatter toasted sesame seeds over the sauce, if desired. Serve immediately with the limey lima beans on the side.
Tips
For a smoother mole sauce, pass it through a fine-mesh sieve after pureeing.
Ensure the pork is not overcooked; 145°F (63°C) is the target internal temperature for juicy pork tenderloin.
The fruit preserves add a subtle sweetness that balances the rich, savory mole; adjust to your preference.