Chile-Rubbed Pork Tenderloin with Quick Mole Sauce

Chile-Rubbed Pork Tenderloin with Quick Mole Sauce
Nutrition Information
  • 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
Prep time: 
Cook time: 
Total time: 
  • 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
  1. 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.
  2. Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
  3. Preheat broiler.
  4. 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.

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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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