Chile-Rubbed Pork Tenderloin with Quick Mole Sauce
- Serves: 6
- Serving size: 3 ounces pork and ¼ cup sauce
- Calories: 202
- Fat: 8g
- Saturated fat: 1.7g
- Carbohydrates: 7.7g
- Sodium: 705mg
- Fiber: 1.5g
- Protein: 24.7g
- Cholesterol: 74mg
- 1 tablespoon plus 2 teaspoons canola oil
- ⅓ cup minced onion
- 2 garlic cloves, minced
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained
- ¼ cup water
- 2 teaspoons espresso powder
- 2 teaspoons unsweetened cocoa
- ½ chipotle chile, canned in adobo sauce
- 4 teaspoons salt-free Mexican seasoning (such as The Spice Hunter), divided
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 (3/4-pound) pork tenderloins, trimmed
- Cooking spray
- 1 teaspoon kosher salt
- ¼ teaspoon ground red pepper
- Heat 2 teaspoons canola oil in a 2½-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, ¼ cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and ¼ 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.
- Preheat broiler.
- 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. Serve pork with sauce.