Roasted Pork Tenderloin with Twenty-first Century
Molé
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Roasted Pork Tenderloin |
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6 lbs.
pork tenderloin Fajita-style
marinade Lemon
juice Garlic Salad oil |
Marinate
pork tenderloin overnight. Drain, place
in shallow pan and roast at 375 degrees until internal temperature is 160
degrees (about 30 min.). Cut into
thick slices and serve with molé, mango salsa and black beans. |
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Twenty-first Century Molé |
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1 tomato 2
tomatillos, husk discarded 2 poblano
peppers ¼ c.
olive oil ¼ c.
dried chilies (guajillo) 1 small
red onion, peeled and diced small 4 cloves
garlic, thinly sliced 1
habaňaro pepper, stem and seeds discarded, diced small ½ very
ripe plantain, peeled and diced small 1 T.
unsweetened cocoa 1 tsp.
fresh oregano leaves 1 tsp.
fresh thyme leaves 1 bay
leaf 1 T.
cumin seeds, fresh toasted and ground 1 T.
black peppercorns, freshly toasted and ground 1 tsp.
ground cinnamon 1 T.
sesame seeds ¼ c.
raisins soaked in ½ c. of port wine ¼ c.
sherry wine vinegar 2 T.
toasted unsalted Spanish peanuts ¼ c. plus
1 T olive oil ¼ c.
stale bread, ripped up and briefly sautéed in some olive oil 2 c.
chicken stock Yield – 1
quart |
Core
tomatoes and tomatillos, place cored side down on a small pan and make an x
with a sharp knife on the bottom. Add
poblano peppers to pan. Roast in 400
degree oven for 10 mins. and let cool.
(Put peppers in plastic bag and close to cool). Peel, stem and seed pepper and dice. Peel tomato and dice it and tomatillos
coarsely. In heavy
saucepan, sauté bread in ¼ c. olive oil.
Set bread aside. Add another ¼
c. olive oil to pan and sauté dried chilies for 20 sec, stirring. Add onion, garlic, Scotch bonnet and plantain
and stir well to coat. Cook 4 – 5
mins. Add
sesame seeds, cumin, pepper and cinnamon, poblano, tomato and tomatillo and
stir. Add the bread and nuts and stir
again. Add the port, raisins and the
Spanish vinegar and bring to a boil. Add
the chicken stock, cocoa, oregano and thyme and a pinch of salt. Stir well and cook about 10 mins. Ladle into a blender in batches and
puree. Store until needed. Adapted
from a recipe by Norman Van Aken, ©1997 |