2 pork tenderloins, about
1 pound each
12 medium-size mulato chiles
6 medium-size pasilla chiles
4 medium-size ancho chiles
1/4 cup canola oil plus additional oil for roasting vegetables
4 plum tomatoes, stemmed,
cut in half
1 small white onion, peeled, cut in half
2 garlic cloves, peeled
1/3 cup peanuts
1 day-old slice of white bread
1/4 cup sesame seeds, toasted
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seed
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 ounces Mexican chocolate
1/4 cup granulated sugar
salt to taste
Remove veins and seeds
from chiles. Quickly fry chiles, one at a time, in hot oil in
medium skillet. Remove chiles with slotted spoon and place in
large bowl. Cover
chiles with boiling water and let soak 20 minutes or until soft.
Transfer chiles to
blender container with about 1 cup soaking liquid and blend until
smooth. Strain chile
puree and set aside.
Place tomatoes, onion
and garlic in shallow baking dish. Brush with oil and roast in
375 degrees F oven 20 to 30 minutes or until tomato skins separate
from flesh.
Transfer to blender container with peanuts, bread and sesame
seeds. Blend until
smooth, adding some water if necessary. Strain puree and add
to a medium sized
stock pot with the remaining ingredients, the chile puree and
about 2 cups of water.
Simmer 30 to 40 minutes or until sauce reduces and thickens.
Check seasonings
and add salt, if desired.
Meanwhile, season pork
tenderloin with salt. Cook pork in cast-iron skillet over
medium heat, turning frequently, until the internal temperature
of pork is 160 degrees
F, about 15 minutes total cooking time. Let pork rest 5 minutes,
covered with foil.
Slice pork on diagonal and serve with warm mole sauce.
