pork tenderloin,silver skin removed and trimmed excess fat
Real sea salt and ground black pepper,as needed to taste
For the Marinade:
chipotle in adobo sauce,drained
corn or vegetable oil
raw apple cider vinegar
crushed red pepper flakes or ancho chili powder
sugar or raw honey
For the Mole Sauce:
medium tomatillos,trimmed and quartered
dried pasilla chilis,stem removed and chopped
ripe banana or plantain,cubed
dry roasted peanuts
toasted sesame seeds
dried seedless raisins
vegetable or chicken stock
cubed Mexican chocolate
panko breadcrumbs,or loaf bread, crumbled
Real sea salt,as needed to taste
raw cane sugar
chopped roasted peanuts,for serving
fresh cilantro,for serving
Season meat with salt and pepper and rub seasonings evenly on all areas. Set aside.
Add all marinade ingredients in a high-speed blender and pulse until thick and smooth. Transfer into a large non-reactive bowl, add the meat and cover evenly with marinade on all sides. Cover the bowl with foil or plastic wrap and chill for at least 6 to 12 hours.
After marinating the meat, remove from the chiller and bring to room temperature.
Prepare the mole sauce while waiting for the meat to reach room temperature. Preheat the oven with a broiling setup to 400°F and position the rack 10 inches from the heat source.
Place the tomatoes, tomatillos and onions in a large bowl and drizzle with olive oil on top. Toss to evenly coat the vegetable, transfer to rimmed baking sheet and spread evenly on the bottom. Wrap the chillies with foil and place it on the baking sheet.
Broil the vegetables until nicely charred on all sides and aromatic. Remove from the oven and place the vegetables on a large bowl. Cover with boiling water and set aside to cool for about 15 minutes. Reserve about 1 cup of soaking liquid and drain the excess, set aside.
In large deep saucepan or small stockpot, add about ¼ cup of oil and apply with high heat until it starts to smoke. Add plantains and fry until golden brown and stir in the peanuts and sesame seeds. Cook while tossing regularly until lightly roasted and aromatic.
Add in the rest of the ingredients except for the cilantro and cook until it reaches to a boil. Cover with lid and simmer for about 10 minutes while stirring occasionally. Transfer into a food processor and pulse until thick and smooth.
In the same saucepan, add about 2 tablespoons of oil and apply medium-high heat. Add in the pureed mixture and cook until it reaches to a boil. Remove from heat and set aside.
While cooking the sauce, place the marinated meat on a lined baking sheet and sprinkle with salt and pepper on top. Place it in oven and cook for about 40 to 45 minutes, or until browned on all sides and cooked through. In order to cook the meat evenly, turn the meat with a thong after the first 20 minutes of cooking time and cook further until done. Transfer to a cutting board and let it rest to allow the juices to penetrate back into the meat. Slice the meat into ½-inch thick slices or rounds and transfer into a large serving platter.
Pour the sauce on top of the sliced meat and top with roasted peanuts and cilantro before serving.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.