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The cocoa contributes to the overall richness of the sauce, allowing the spicy flavors to mellow without adding overt sweetness. Serve over a bed of rice with a fresh green salad.

Pork Tenderloin Mole

2 pounds pork tenderloin (about 2 whole)
1 teaspoon oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup Mexican-style chili beans, undrained
1/4 cup chili sauce
1/4 cup raisins
2 tablespoons water
1 tablespoon peanut butter
1 teaspoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves

1. Place tenderloins in shallow baking pan in a 425 degree F. oven. Roast for 20 minutes, or until internal temperture is 155 to 160 degrees F.
2. Heat oil in skillet over medium heat. Saute onion and garlic in oil for 3 to 4 minutes.
3. Prepare mole by combining onion and garlic with remaining ingredients in blender or food processor; mix until almost smooth. Place sauce mixture in saucepan and heat over low temperture, stirring frequently until warm.
4. Slice pork and serve with mole.

Serves 8.

Nutrition Facts
Calories 280 calories
Protein 24 grams
Fat 8 grams
Sodium 170 milligrams
Cholesterol 80 milligrams
Saturated Fat 3 grams
Carbohydrates 28 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.