Cooking Corner: Pork Tenderloin With Mole

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen.

We're happy to welcome back Chef Geoff VanGlabbeek from Montereau doing a Pork Tenderloin with Mole sauce.

Pork Tenderloin with Mole

Yield: 4 servings

Ingredients:

2 lbs. Pork Tenderloin                                                   

2 Tbsp. Ancho Powder                                                  

2 Tbsp. Granulated Garlic                                            

1 Tbsp. Granulated Onion                                            

1 tsp. Salt                                                                        

1 Tbsp. Cumin                                                                

1 tsp. Cinnamon

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1 Tbsp. Olive Oil                                                            

1 Onion, chopped                                                           

3 Cloves of Garlic, Minced                                            

1 cup Tomatoes, canned                                                                              

3 oz. Chocolate, mexican                                               

1 Tbsp. Almonds, toasted                                              

1 tsp. Cinnamon, ground                                              

1 tsp. Cumin, ground                                                     

2 Guajillo Peppers, rehydrated                                    

2 Chipotle Peppers, canned                                          

1 cup Chicken Stock                                                      

1/2 cup Dried Cranberries                                            

Directions:

1.Season the pork tenderloin with the ancho, garlic, onion, salt cumin and cinnamon. Refrigerate for at least 1 hour.

2.In a medium saucepan over medium high heat, add the oil and onions and cook until translucent.

3.Add the garlic and cook for another minute.Stir In the tomatoes, chocolate, almonds, cinnamon, cumin, Guajillo, ancho, and simmer for 5 minutes.

4.Transfer to a food processor, add the chicken stock and puree until smooth. add the currents and process again. return to the saucepan and adjust seasoning.

5.Place pork on a roasting pan and roast at 375° for 15 minutes or until 135°F Internally.

6.Rest the pork and slice thin. Serve over the mole sauce and garnish with fresh cilantro.